Odake Sachiko | Wageningen Agricultural University:(at Present) Yamanashi Women's Junior College

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概要

• ODAKE Sachikoの詳細を見る
• 同名の論文著者
• Wageningen Agricultural University:(at Present) Yamanashi Women's Junior Collegeの論文著者

関連著者

• Odake Sachiko

  Wageningen Agricultural University:(at Present) Yamanashi Women's Junior College

• Odake S

  Yamanashi Women's Junior College

• 金子 憲太郎

  郡山女子大学短期大学部

• 金子 憲太郎

  日本獣医生命科学大学

• 金子 憲太郎

  日本獣医畜産大学

• Kaneko Kentaro

  Koriyama Women's Junior College

• Kaneko Kentaro

  Faculty Of Applied Life Science Nippon Veterinary And Animal Science University

• Kaneko Kentaro

  Department Of Food Science Applied Life Science Nippon Veterinary And Animal Science University

• OTOGURO Chikao

  Yamanashi Industrial Technology Center

• Odake Sachiko

  Yamanashi Women's Junior College

• Odake Sachiko

  Faculty Of Applied Life Science Nippon Veterinary And Animal Science University

• Tsuji Kyoko

  Laboratory Of Food Science Koriyama Women's Junior College

• ROOZEN JacquesP.

  Wageningen Agricultural University

• BURGER JackJ.

  Quest International Netherlands

• KANEKO Kentaro

  Laboratory of Food Science, Koriyama Women's Junior College

• KIKUCHI Setsuko

  Laboratory of Cooking Science, Koriyama Women's University

• SUMINO Takeshi

  Laboratory of Public Health, Koriyama Women's University

• SAITO Kazuko

  Laboratory of Cooking Science, Koriyama Women's University

• Sumino Takeshi

  Laboratory Of Public Health Koriyama Women's University

• Kikuchi Setsuko

  Laboratory Of Cooking Science Koriyama Women's University

• Saito Kazuko

  Laboratory Of Cooking Science Koriyama Women's University

• Roozen Jacques

  Wageningen Agricultural University

• Burger Jack

  Quest International Netherlands

• KANEKO Kentaro

  Laboratory of Food Science, Koriyama Women's Junior College

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著作論文

• Flavor Release of Diacetyl and 2-Heptanone from Cream Style Dressings in Three Mouth Model Systems
• Changes in Various Ingredients, Escherichia coli, Taste and Texture of Blade Vegetables as a Result of Low Temperature Steam-Heating Process
• Effect of Calcium Gluconate Addition on the Properties of Ume Fruit (Japanese Apricot) Products
• The Effects of Fruit Maturation and Sodium Chloride Concentration on the Compositions of Pickled Sun-Dried Ume Fruit, 'Umeboshi'
• Effect of Calcium-Compound Addition on the Physical Properties and Tissue Structure of Seasoned 'Umeboshi' : Investigation of Actual Conditions of Commercially Prepared Products and Verification of Products Prepared in a Laboratory

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