K. Kosai

Evaluation of changes in the taste of cooked meat products during curing using an artificial taste sensor.

Yun-jung Kim, Kazumasa Nodake, M. Numata, 2013, Animal science journal = Nihon chikusan Gakkaiho.

Changes in volatile flavour components of soybeans during roasting

K. Kosai, T. Kurata, H. Kato, 1981 .

Influences of a dietary fatty acid composition on the emergence of glutathione S-transferase-P (GST-P) positive foci in the liver of carcinogen-treated rats.

K. Kosai, M. Okita, T. Sasagawa, 2002, Prostaglandins, leukotrienes, and essential fatty acids.

Effects of Water Activity and Sodium Lactate on the Growth of Listeria monocytogenes in Raw Ham

K. Kosai, K. Miake, S. Igimi, 2013 .

Effects of Water Activity and Nisin on the Growth of Listeria monocytogenes in Raw Ham

K. Kosai, K. Miake, S. Igimi, 2013 .

Simple method for isolation of glyceraldehyde 3-phosphate dehydrogenase and the improvement of myofibril gel properties.

M. Numata, K. Kosai, M. Tanabe, 2011, Animal science journal = Nihon chikusan Gakkaiho.