Sugisawa Ko | Somatech Center, House Foods Co., Ltd.
スポンサーリンク
概要
関連著者
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Nomura Y
Biotechnology Research Laboratories Takara Shuzo Co. Ltd.
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Nomura Y
Tokyo Univ. Agriculture And Technol. Tokyo Jpn
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Yamamoto M
Obihiro Univ. Agriculture And Veterinary Medicine Obihiro Jpn
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NOMURA Yukihiro
Somatech Center, House Foods Corporation
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YAMAMOTO Masanori
Somatech Center, House Foods Corporation
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Sugisawa Ko
Somatech Center, House Foods Co., Ltd.
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Yamamoto Midori
Research Center For Glycoscience Advanced Institute Of Industrial Science And Technology (aist)
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Yamamoto Masanori
Somatech Center House Foods Co. Ltd.
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Sugisawa K
Somatech Center House Foods Co. Ltd.
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Yamamoto M
Research Center For Glycoscience Advanced Institute Of Industrial Science And Technology (aist)
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Nomura Yukihiro
Somatech Center House Foods Co. Ltd.
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Kumagai H
Kyoto Univ. Kyoto Jpn
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KUMAGAI HIDEHIKO
Department of Food Science and Technology, Kyoto University
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Kumagai H
Kyoto Univ.
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Kumagai H
Nihon Univ. Fujisawa‐shi Jpn
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Kumagai Hidehiko
Department Of Food Science And Technology Faculty Of Agriculture Kyoto University
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Kumagai Hidehiko
Division Of Integrated Life Sciences Graduate School Of Biostudies Kyoto University
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KUMAGAI Hidehiko
Department of Agricultural Chemistry, Faculty of Agriculture, Kyoto University
著作論文
- Reducing the Stale FIavor of Cooked Rice by Treating with Cells of Acetic Acid Bacteria
- Prevention by Acetic Acid Bacteria of Coloration by Amino-carbonyl Reaction during Food Storage