Phase-Shift Method-Based Optical VSB Modulation Using High-Pass Hilbert Transform by K. I. Amila Sampath, Katsumi Takano

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Peak-to-Average Power Ratio Reduction of Carrier-Suppressed Optical SSB Modulation: Performance Comparison of Three Methods by K. I. Amila Sampath, Katsumi Takano, Joji Maeda

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Data on the chemical properties of commercial fish sauce products by Mitsutoshi Nakano, Yoshimasa Sagane, Ryosuke Koizumi, Yozo Nakazawa, Masao Yamazaki, Toshihiro Watanabe, Katsumi Takano, Hiroaki Sato

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Data on volatile compounds in fermented materials used for salmon fish sauce production by Mitsutoshi Nakano, Yoshimasa Sagane, Ryosuke Koizumi, Yozo Nakazawa, Masao Yamazaki, Toshihiro Watanabe, Katsumi Takano, Hiroaki Sato

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Clustering of commercial fish sauce products based on an e-panel technique by Mitsutoshi Nakano, Yoshimasa Sagane, Ryosuke Koizumi, Yozo Nakazawa, Masao Yamazaki, Kiyoharu Ikehama, Koichi Yoshida, Toshihiro Watanabe, Katsumi Takano, Hiroaki Sato

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Data on the weights, specific gravities and chemical compositions of potato (Solanum tuberosum) tubers for food processing from different areas of Hokkaido, Japan by Hiroaki Sato, Ryosuke Koizumi, Yozo Nakazawa, Masao Yamazaki, Ryuichi Itoyama, Megumi Ichisawa, Junko Negichi, Rui Sakuma, Tadasu Furusho, Yoshimasa Sagane, Katsumi Takano

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Data on the sensory evaluation of potatoes (Solanum tuberosum) from different areas of Hokkaido, Japan, performed by untrained young adults by Hiroaki Sato, Ryosuke Koizumi, Yozo Nakazawa, Masao Yamazaki, Ryuichi Itoyama, Megumi Ichisawa, Junko Negishi, Rui Sakuma, Tadasu Furusho, Yoshimasa Sagane, Katsumi Takano

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