FUNATSU YASUHIRO | Toyama Prefectural Food Research Institute
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概要
Toyama Prefectural Food Research Institute | 論文
- Characterization of the Major Tail Protein gpP encoded by Lactobacillus plantarum phage φ g1e
- Effects of soy sauce koji and lactic acid bacteria on the fermentation of fish sauce from freshwater silver carp Hypophthalmichthys molitrix
- Characterization and distribution of Staphylococcus sp. implicated for improvement of fish sauce odor
- Fermentation of Jerusalem Artichoke with or without Lactic Acid Bacteria Starter Cultures
- Oxidative Stability of Powdery Tridocosahexaenoin Included in Cyclodextrin and Its Application to Fish Meal Paste