Sasaki K | Department Of Food And Nutrition Ochanomizu University

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概要

• SASAKI Keikoの詳細を見る
• 同名の論文著者
• Department Of Food And Nutrition Ochanomizu Universityの論文著者

関連著者

• Sasaki K

  Department Of Food And Nutrition Ochanomizu University

• Shimada Atsuko

  Department of Biological Sciences, University of Tokyo

• Shimada A

  Ochanomizu Univ. Tokyo Jpn

• SASAKI Keiko

  Department of Earth Resources Engineering, Faculty of Engineering, Kyushu University

• Sasaki Keiko

  Department Of Earth Resources Engineering Kyushu University

• Shimada A

  Department Of Food And Nutrition Ochanomizu University

• Shimada A

  Osaka Univ. Osaka Jpn

• Hatae K

  Ochanomizu Univ. Tokyo Jpn

• Hatae Keiko

  Department Of Food & Nutrition Faculty Of Home Economics Ochanomizu University

• Shimada Atsuko

  Department Of Biological Science Graduate School Of Science University Of Tokyo

• Sasaki Keiko

  Department Of Earth Resources Engineering Faculty Of Engineering Kyushu University

• SHIMIYA Yoko

  Department of Food and Health Sciences, Jissen Women's University

• Takahashi Maki

  Laboratory Of Applied Microbiology Faculty Of Agriculture Yamagata University

• ITO Makoto

  Laboratory of Marine Biochemistry, Faculty of Agriculture, Kyushu University

• Shimiya Yoko

  Department Of Food And Nutrition Ochanomizu University

• Shimiya Yoko

  Department Of Agricultural Chemistry The University Of Tokyo : (present Office)department Of Food An

• SHIMADA Akiko

  Department of Food and Nutrition, Ochanomizu University

• KATOHDA Shigeyoshi

  Laboratory of Applied Microbiology, Faculty of Agriculture, Yamagata University

• SASAKI Ko

  Laboratory of Applied Microbiology, Faculty of Agriculture, Yamagata University

• Katohda S

  Yamagata Univ. Yamagata Jpn

• Katohda Shigeyoshi

  Laboratory Of Applied Microbiology Faculty Of Agriculture Yamagata University

• Ito M

  Gifu Univ. Gifu Jpn

• Ito Makoto

  Laboratory Medicine Shinshu University School Of Medicine

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著作論文

• Surface Tension of Baked Food Batter Measured by the Maximum Bubble Pressure Method(Food & Nutrition)
• Influence of State of Mixing of the Sample on Total Absorbed Energy in Microwave Cooking (Food & Nutrition)
• Carbohydrate Composition during Germination and Outgrowth of Ascospores of Saccharomyces cerevisiae(Microbiology & Fermentation Industry)

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