OKAZAKI Takashi | Hiroshima Prefectural Food Technology Research Center
スポンサーリンク
概要
関連著者
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OKAZAKI Takashi
Hiroshima Prefectural Food Technology Research Center
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SHIGETA Yujin
Graduete School of Biosphere Science, Hiroshima University
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AOYAMA Yasushi
Hiroshima Prefectural Food Technology Research Center
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Shigeta Yujin
Graduete School Of Biosphere Science Hiroshima University
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Suzuki Kanichi
Hiroshima Univ. Higashi‐hiroshima Jpn
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Suzuki Kanichi
Graduate School Of Biosphere Science Hiroshima University
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Hagura Yoshio
Hiroshima Univ. Higashi‐hiroshima Jpn
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Hagura Yoshio
Graduate School Of Biosphere Science Hiroshima University
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SHIGETA Yujin
Hiroshima Prefectural Food Technology Research Center
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Suzuki Kanichi
Graduete School Of Biosphere Science Hiroshima University
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AOYAMA Yasushi
Graduate School of Biosphere Science, Hiroshima University
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Suzuki Kanichi
Department Of Applied Biological Science Hiroshima University
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YONEDA Tatsuo
Hiroshima Prefectural Food Technology Research Center
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Yoneda Tatsuo
Department Of Urology Nara Medical University
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Yawata Takiko
Department Of Nutritional Science Nara Saho College
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YAMAUCHI Shinya
Hiroshima Prefectural Food Technology Research Center
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KAKUGAWA Koji
Hiroshima Prefectural Food Technology Research Center
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NAMBA KENJI
Graduate School of Biosphere Sciences, Hiroshima University
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Namba Kenji
Graduate School Of Biosphere Science Hiroshima University
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Namba Kenji
Graduate School Of Biosphere Sciences Hiroshima University
著作論文
- Hydrostatic Pressure-Induced Germination and Inactivation of Bacillus Spores in the Presence or Absence of Nutrients
- Non-thermal Inactivation of Bacillus Spores by Pressure-holding
- Germination and Inactivation of Bacillus subtilis Spores under Combined Conditions of Hydrostatic Pressure and Medium Temperature
- Growth Inhibition of Microorganisms by Hydrostatic Pressure
- Effect of Combination of Heating and Pressurization on Browning Reaction of Glucose-Glycine Solution and White Sauce
- Inactivation Behavior of Heat-Resistant Bacterial Spores by Thermal Treatments Combined with High Hydrostatic Pressure
- Autolysis of unsalted fish protein under pressurization