|
JP2020092697A
|
|
Oxo fatty acid composition and production method
|
|
JP2020080856A
|
|
Aging inhibitor
|
|
JP2021003096A
|
|
Egg-like food
|
|
JP2021000068A
|
|
Seasoning granule and its manufacturing method
|
|
JP2020198852A
|
|
Urease inhibitor
|
|
JP2020186359A
|
|
Conjugated fatty acid-containing oil/fat powder
|
|
JP2020174651A
|
|
Citral-containing composition
|
|
JP2020141648A
|
|
Method for producing porous granule
|
|
JP2020130159A
|
|
Protein hydrolysate
|
|
JP2020105158A
|
|
Immunomodulator
|
|
JP2020065524A
|
|
Method for producing yogurt
|
|
JP2019180391A
|
|
Method for measuring fructosyl lysine
|
|
JP2020018283A
|
|
Manufacturing method of marine product-based concentrated soup stock
|
|
JP2019216697A
|
|
Saltiness promoter
|
|
JP2019000107A
|
|
Coated food product
|
|
JP2019187402A
|
|
Food and drink containing functional component
|
|
JP2019180381A
|
|
Emulsion containing lipid-soluble functional component
|
|
JP2019154419A
|
|
Coated ingredient
|
|
JP2019150005A
|
|
Salty taste enhancer
|
|
JP2019047768A
|
|
Production method of enzyme treatment licorice extract
|
