Satomi Masataka | Department Of Food Science And Technology Tokyo University Of Fisheries
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概要
- SATOMI MASATAKAの詳細を見る
- 同名の論文著者
- Department Of Food Science And Technology Tokyo University Of Fisheriesの論文著者
関連著者
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Satomi Masataka
National Res. Inst. Of Fisheries Sci.
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Satomi Masataka
Department Of Food Science And Technology Tokyo University Of Fisheries
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SATOMI MASATAKA
National Research Institute of Fisheries Science, Fisheries Research Agency
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Kawasaki Kenichi
Faculty Of Agriculture Kinki University
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KAWASAKI Ken-ichi
Toyama Food Research Institute
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FUNATSU YASUHIRO
Toyama Prefecture Food Research Institute
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Kawasaki Ken-ichi
Toyama Prefectural Food Research Institute
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Funatsu Y
Toyama Prefectural Food Research Institute
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KAWASAKI KEN-ICHI
Toyama Prefecture Food Research Institute
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Takahashi Gen
Department of Internal Medicine, Public Tomioka General Hospital
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WATABE Shugo
Laboratory of Aquatic Molecular Biology and Biotechnology, Graduate School of Agricultural and Life
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Takahashi Gen
Department Of Anatomical Science Hirosaki University Graduate School Of Medicine
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Watabe Shugo
Laboratory Of Aquatic Molecular Biology And Biotechnology Graduate School Of Agricultural And Life S
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FUJII Tateo
Department of Food Science and Technology, Tokyo University of Fisheries
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Fujii T
Department Of Food Science And Technology Tokyo University Of Fisheries
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Fujii Tateo
Department Of Food Science And Technology Faculty Of Marine Science Tokyo University Of Marine Scien
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Fujii Tateo
Department Of Food Science And Technology Tokyo University Of Fisheries
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KIMURA Bon
Department of Food Science and Technology, Tokyo University of Fisheries
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Kimura B
Department Of Food Science And Technology Tokyo University Of Fisheries
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Kimura Bon
Department Of Food Science And Technology Faculty Of Marine Science Tokyo University Of Marine Scien
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Kimura Bon
Department Of Food Science And Technology Tokyo University Of Fisheries
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UCHIDA MOTOHARU
National Research Institute of Fisheries and Environment of Inland Sea
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OU JIE
Department of Food Science and Technology, Shanghai Fisheries University
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CHEN BI-WEN
Department of Food Science and Technology, Shanghai Fisheries University
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YUAN CHUN-HONG
Department of Food Science and Technology, Shanghai Fisheries University
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ZHANG XUR-HUA
Department of Food Science and Technology, Shanghai Fisheries University
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CHEN SHUN-SHENG
Department of Food Science and Technology, Shanghai Fisheries University
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FUKUDA YUTAKA
National Research Institute of Fisheries Science
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FUKAMI KATSUYA
Research & Development, Manufacturing Group, Food Business Division, Japan Tobacco Inc.
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Ou Jie
Department Of Food Science And Technology Shanghai Fisheries University
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Chen Bi-wen
Department Of Food Science And Technology Shanghai Fisheries University
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Zhang Xur-hua
Department Of Food Science And Technology Shanghai Fisheries University
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Yuan Chun-hong
Department Of Food Science And Technology Shanghai Fisheries University
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Chen Shun-sheng
Department Of Food Science And Technology Shanghai Fisheries University
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Uchida Motoharu
National Research Institute Of Fisheries And Environments Of Inland Sea
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Takahashi G
Hirosaki Univ. Hirosaki Jpn
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Fukami Katsuya
Research & Development Manufacturing Group Food Business Division Japan Tobacco Inc.
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Watabe Shugo
Laboratory Of Aquatic Molecular Biology And Biotechnology Graduate School Of Agricultural And Life S
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Watabe Shugo
Laboratory Of Aquatic Molecular Bilhogy And Biotechnology Graduate School Of Agricultural And Life S
著作論文
- 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
- Microbial Diversity in Kusaya Gravy