KIJIMA ISAO | Kinjirushi Wasabi Co., Ltd.
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概要
関連著者
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KOBAYASHI Takeshi
Department of Electrical Engineering, Faculty of Engineering Science, Osaka University
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Taniguchi M
Fac. Engineering Niigata Jpn
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Taniguchi M
Department Of Material Science And Technology Faculty Of Engineering
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Taiyouji Mayumi
Gaduate School Of Science And Technology Niigata University:food Research Center Niigata Agricultura
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NOMURA Ryuji
Department of Condensed Matter Physics, Tokyo Institute of Technology
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Taniguchi Masayuki
Department Of Materials Science And Technology Niigata University
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KIJIMA ISAO
Kinjirushi Wasabi Co., Ltd.
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Kobayashi Takeshi
Department Of Biological Chemistry College Of Bioscience And Biotechnology Chubu University
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Kijima Isao
Kinjirushi Wasabi Co. Ltd.
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Nomura R
Nagoya Univ. Nagoya Jpn
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Nomura Ryuji
Department Of Anatomy Fujita Health University School Of Medicine
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Tanaka Mitsuo
Department Of Food Science And Technology Faculty Of Agriculture Kyoto University
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Kobayashi T
Univ. Tsukuba Ibaraki Jpn
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Takahashi Masafumi
Department of Materials Science and Technology, Niigata University
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Kamihira M
Department Of Biotechnology School Of Engineering Nagoya University
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Kamihira Masamichi
Nagoya University:(present Office)kyushu University
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Kamihira Masamichi
名古屋大学 工学研究科生物機能工学
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Kamihira Masamichi
Department Of Biotechnology Graduate School Of Engineering Nagoya University
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Kamihira Masamichi
Department Of Chemical Engineering Faculty Of Engineering Nagoya University
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Taniguchi Masayuki
Department of Materials Science and Technology, Niigata University
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TANIGUCHI MASAYUKI
(Present address)Department of Chemical Engineering, Niigata University
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Kobayashi T
Dep. Of Biological Mechanisms And Functions Graduate School Of Bioagricultural Sciences Nagoya Univ.
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Taniguchi Masayuki
Department Of Cardiology Jikei University School Of Medicine Daisan Hospital
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Taniguchi Masayuki
(present Address)department Of Chemical Engineering Faculty Of Engineering Nagoya University
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Kobayashi Takeshi
Department Of Biotechnology Graduate School Of Engineering Nagoya University
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KOBAYASHI TAKESHI
Department of Biotechnology, Faculty of Engineering, Nagoya University
著作論文
- Effective Utilization of Horseradish and Wasabi by Treatment with Supercritical Carbon Dioxide
- Preparation of Defatted Mustard by Extraction with Supercritical Carbon Dioxide(Food & Nutrition)