Data on the chemical properties of commercial fish sauce productsMitsutoshi Nakano, H. Sato, Katsumi Takano et al.|Data in Brief|2017Cited by 21
Free Amino Acids in Potato (Solanum tuberosum) May Cause Egumi-Taste in Food ProductsH. Sato, Katsumi Takano, Tadasu Furusho et al.|Potato Research|2019Cited by 12
Chemical properties and colors of fermenting materials in salmon fish sauce productionMitsutoshi Nakano, H. Sato, Yoshimasa Sagane et al.|Data in Brief|2017Cited by 12
Clustering of commercial fish sauce products based on an e-panel techniqueMitsutoshi Nakano, H. Sato, Yoshimasa Sagane et al.|Data in Brief|2017Cited by 11
Data on the weights, specific gravities and chemical compositions of potato ( Solanum tuberosum ) tubers for food processing from different areas of Hokkaido, JapanH. Sato, Katsumi Takano, Ryosuke Koizumi et al.|Data in Brief|2017Cited by 10