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JPS63226257A
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Modification of bean-curd refuse
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JPS63209549A
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Preparation of textured protein having excellent palatability
|
|
JPS6384454A
|
|
Production of ingredient
|
|
JPS6359853A
|
|
Production of cuttlefish-like food and device therefor
|
|
JPS62262951A
|
|
Production of feed of directly processed krill
|
|
JPS62220136A
|
|
Apparatus for supplying steam to extruder
|
|
JPS62220407A
|
|
Continuous molding packaging method of sausage, etc.
|
|
JPS62205759A
|
|
Low-temperature sterilization of grain flour
|
|
JPS62205770A
|
|
Production of food
|
|
JPS62201549A
|
|
Production of fibrous proteinaceous food
|
|
JPS62201548A
|
|
Production of fibrous proteinaceous food
|
|
JPS62201547A
|
|
Production of proteinaceous food
|
|
JPS62198353A
|
|
Production of tasty oil
|
|
JPS62190065A
|
|
Production of textured ground meat of fish and shellfish
|
|
JPS62186740A
|
|
Production of dried egg white having high gel strength
|
|
JPS62186753A
|
|
Production of tasty food
|
|
JPS62186752A
|
|
Production of tissual vegetable protein
|
|
JPS62181742A
|
|
Production of protein-textured food
|
|
JPS6361001A
|
|
Production of processed starch
|
|
JPS62171658A
|
|
Method for treating raw material with high water content by extruder
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