Yamashita M | Nihon Univ. Kanagawa Jpn
スポンサーリンク
概要
Nihon Univ. Kanagawa Jpn | 論文
- FE-P10 Property improvement of rice by the addition of enzymes that are active during cooking(Section IX Food Engineering)
- Relationship between Flow Properties of Thickener Solutions and Their Velocity through the Pharynx Measured by the Ultrasonic Pulse Doppler Method
- Relationship between the Rheological Properties of Thickener Solutions and Their Velocity through the Pharynx as Measured by the Ultrasonic Pulse Doppler Method
- Tocopherol affinity for serum lipoproteins of Japanese flounder Paralichthys olivaceus during the reproduction period
- Use of Meat and Bone Meal as a Protein Source in the Diet of Juvenile Japanese Flounder