YONEDA Tatsuo | Hiroshima Prefectural Food Technology Research Center
スポンサーリンク
概要
関連著者
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YONEDA Tatsuo
Hiroshima Prefectural Food Technology Research Center
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Suzuki Kanichi
Department Of Applied Biological Science Hiroshima University
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OKAZAKI Takashi
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
著作論文
- 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
- Effects of High Pressure on Softening of Japanese Radish and Decomposition of Pectin during Thermal Process.