Search Results - "Miyaguchi, I."

A residue-focused protein crystal structure evaluation method based on electron density by Miyaguchi, I., Kashima, A., Hata, H., Kuribayashi, T., Matsumoto, S., Terayama, K., Ohta, M., Ikeguchi, M.

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Effect of Fermented Soybean, "Natto" on the Production and Qualities of Chicken Meat by Fujiwara, K, Miyaguchi, Y, Feng, X.H, Toyoda, A, Nakamura, Y, Yamazaki, M, Nakashima, K, Abe, H

“…Natto is a Japanese traditional soybean product fermented by Bacillus natto. The effect of natto supplement on the production and qualities of chicken meat was…”
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Effect of Fermented Soybean "Natto" Supplement on Egg Production and Qualities by Fujiwara, K, Miyaguchi, Y, Toyoda, A, Nakamura, Y, Yamazaki, M, Nakashima, K, Abe, H

“…Natto is a Japanese traditional soybean product fermented by Bacillus natto. The effects of dried fermented soybean (natto) supplement on egg production and…”
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