Murao Sawao | University Of Osaka Prefecture Department Of Agricultural Chemistry
スポンサーリンク
概要
関連著者
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Murao Sawao
University Of Osaka Prefecture Department Of Agricultural Chemistry
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Omata Shojiro
University Of Osaka Prefecture Department Of Agricultural Chemistry
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Yang Chii-dong
University Of Osaka Prefecture Department Of Agricultural Chemistry
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OMATA Shojiro
University of Osaka Prefecture, Department of Agricultural Chemistry
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Arai Motoo
University Of Osaka Prefecture Department Of Agricultural Chemistry
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Murao Sawao
University Of Osaka Prefecture Department Of Agriculture Lab. Fermentation Chemistry
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Omata Shojiro
University Of Osaka Prefecture Department Of Agriculture Lab. Fermentation Chemistry
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Ueno Teruo
Radiation Research Center Of Osaka Prefecture
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Tanaka Yoshiko
Osaka City University Faculty Of The Science Of Living Food And Nutrition Department
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INAMORI Shigeki
University of Osaka Prefecture, Department of Agriculture, Lab. Fermentation Chemistry
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URAKAMI Chieko
Osaka City University, Faculty of the Science of Living, Food and Nutrition Department
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JONO Akiko
Osaka City University, Faculty of the Science of Living, Food and Nutrition Department
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MORITA Haruyo
Osaka City University, Faculty of the Science of Living, Food and Nutrition Department
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Jono Akiko
Osaka City University Faculty Of The Science Of Living Food And Nutrition Department
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Morita Haruyo
Osaka City University Faculty Of The Science Of Living Food And Nutrition Department
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Urakami Chieko
Osaka City University Faculty Of The Science Of Living Food And Nutrition Department
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Inamori Shigeki
University Of Osaka Prefecture Department Of Agriculture Lab. Fermentation Chemistry
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Urakami Chieko
Osaka City University Faculty of the Science of Living
著作論文
- Studies on the Utilization of n-Alkane by Pseudomonas aeruginosa AJ 3145 : Part II Structure and Antimicrobial Activity of a Glycolipid from Pseudomonas aeruginosa AJ 3145
- Studies on the Utilization of n-Alkane by Pseudomonas aeruginosa AJ 3145 : Part I Extracellular Lipids of Pseudomonas aeruginosa AJ 3145 grown on Kerosene
- Effects of ^Co γ-rays on the Natto Preparation and Bacillus natto