Koba Yojiro | Department Of Food Science And Technology Faculty Of Agriculture Kyushu University
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概要
関連著者
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Koba Yojiro
Department Of Food Science And Technology Faculty Of Agriculture Kyushu University
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Koba Yojiro
Department Of Bioresource College Of Agriculture Ehime University
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Ishizaki Ayaaki
Department Of Food Science And Technology Faculty Of Agriculture 46-09 Kyushu University
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Ishizaki Ayaaki
Department Of Food Science And Technology Kyushu University
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Ishizaki Ayaaki
Department Of Food Science And Technology Faculty Of Agriculture Kyushu University
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Koba Y
Kyushu Univ. Fukuoka Jpn
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UTTAPAP DUDSADEE
Department of Food Science and Technology, Faculty of Agriculture, Kyushu University
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Uttapap Dudsadee
Laboratory of Microbial Technology, Faculty of Agriculture, Kyushu University
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Uttapap Dudsadee
Laboratory Of Microbial Technology Faculty Of Agriculture Kyushu University
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Ueda Seinosuke
Department Of Agricultural Chemistry Faculty Of Agriculture Hokkaido University
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Kubo T
Faculty Of Agriculture Utsunomiya University
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Kubo Tatsuo
東京大学 農生命科研究
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EZAKI Takayuki
Department of Microbiology, Regeneration and Advanced Medical Science, Gifu University Graduate Scho
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Inui Takako
Department Of Food Science And Technology Faculty Of Agriculture Kyushu University
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YOSHIHARA KAZUTOSHI
Government Industrial Research Institute
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Ishizaki Ayaaki
Division Of Bioscience And Biotechnology Graduate School Of Bioresource And Bioenvironmental Science
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Ishizaki Ayaaki
Laboratory Of Microbial Technology Department Of Food Science And Technology Faculty Of Agriculture
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TONOKAWA MICHIO
Department of Food Science and Technology, Faculty of Agriculture, Kyushu University
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Yoshihara Kazutoshi
National Institute of Advanced Industrial Science and Technology, Shikoku Center
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Kimura Katsunori
Department Of Food Science And Technology Faculty Of Agriculture Kyushu University
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Ishizaki A
Laboratory Of Microbial Technology Department Of Bioscience And Biotechnology Faculty Of Agriculture
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Koba Y
Department Of Food Science And Technology Faculty Of Agriculture Kyushu University
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Koba Yojiro
Department Of Food Science And Technology Faculty Of Agriculture Kyushu Univeristy
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Fujio Y
Department Of Food Science And Technology Faculty Of Agriculture Kyushu University
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Fujio Yusaku
Department Of Food Science And Technology Faculty Of Agriculture Kyushu University
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Yoshihara Kazutoshi
National Institute Of Advanced Industrial Science And Technology Shikoku Center
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Ezaki Takayuki
Department Of Microbiology School Of Medicine Gifu University
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NISHIYAMA Masashi
Government Industrial Research Institute
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HOSOKAWA Jun
Government Industrial Research Institute
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KUBO Takamasa
Government Industrial Research Institute
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Tamura Motoi
Department Of Food Science And Technology Faculty Of Agriculture Kyushu University
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UEDA Seinosuke
Department of Applied Microbial Technology, Kumamoto Institute of Technology
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FEROZA BADRUNNESA
Department of Food Science and Technology, Faculty of Agriculture, Kyushu University
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UEDA SEINOSUKE
(Present address) Department of Microbial Technology, The Kumamoto Institute of Technology
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TOMOKAWA MICHIO
Department of Food Science and Technology, Faculty of Agriculture, Kyushu University
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Hosokawa Jun
Shikoku National Industrial Reseach Institute Agency Of Industrial Science And Technology
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Matsusaki Hiromi
Department of Food Science and Technology, Faculty of Agriculture,Kyushu University
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Uryu Kazuko
Department of Food Science and Technology, Faculty of Agriculture,Kyushu University
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Kurematsu kayo
Department of Food Science and Technology, Faculty of Agriculture,Kyushu University
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Ichii Satoe
Department of Food Science and Technology, Faculty of Agriculture,Kyushu University
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Hayami Tomoyuki
Department of Food Science and Technology, Faculty of Agriculture,Kyushu University
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Hayami Tomoyuki
Department Of Food Science And Technology Faculty Of Agriculture Kyushu University
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Kurematsu Kayo
Department Of Food Science And Technology Faculty Of Agriculture Kyushu University
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Matsusaki H
Kyushu Univ. Fukuoka Jpn
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Ueda S
Nagoya Univ. Nagoya Jpn
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Ueda Seinosuke
Department Of Applied Microbial Technology Faculty Of Engineering Kumamoto Institute Of Technology
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Ueda Seinosuke
Department Of Food Science And Technology Faculty Of Agriculture Kyushu Univeristy
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Matsuoka Hiroshi
Department Of Applied Chemistry Faculty Of Science & Technology Keio University
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Ichii Satoe
Department Of Food Science And Technology Faculty Of Agriculture Kyushu University
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Uryu Kazuko
Department Of Food Science And Technology Faculty Of Agriculture Kyushu University
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Ezaki Takayuki
Department Of Microbiology Gifu University Graduate School Of Medicine
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Feroza Badrunnesa
Department Of Food Science And Technology Faculty Of Agriculture Kyushu University
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Tomokawa Michio
Department Of Food Science And Technology Faculty Of Agriculture Kyushu University
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Fujio Yusaku
Department Of Food And Nutritions Suzugamine Women's College
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Matsuoka Hiroshi
Department Of Food Science And Technology Faculty Of Agriculture Kyushu University
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Matsuoka Hiroshi
Department Of Applied Chemistry Faculty Of Engineering Osaka University
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Tonokawa M
Kyusyu Univ. Fukuoka Jpn
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Tonokawa Michio
Department Of Food Science And Technology Faculty Of Agriculture Kyushu University
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Tamura Motoi
National Food Research Institute Ministry Of Agriculture Forestry And Fisheries
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Koba Yojiro
Department of Food Science and Technology, Faculty of Agriculture,Kyushu University
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Ishizaki Ayaaki
Department of Food Science and Technology, Faculty of Agriculture,Kyushu University
著作論文
- Purification and Properties of a Chitosanase from Pseudomonas sp. H-14
- Sterile Glucose Solution Prepared by a Microporous Membrane Bioreactor for Continuous Culture
- 526 APPLICATION OF MICROORGANISM-FREE GLUCOSE SOLUTION OBTAINED FROM THE MEMBRANE UNIT CONNECTED IMMOBILIZED GLUCOAMYLASE REACTOR FOR CULTURE OF PSEUDOMONAS AERUGINOSA KYU-1.
- Preparation of Koji from Corn Hulls for Alcoholic Fermentation without Cooking
- Characterization of Newly Isolated Bacillus subtilis C1 Which Is Sensitive to Antibiotic Produced by Lactic Acid Coccus
- Alcoholic Fermentation of Raw Starch without Cooking by Using Black-koji Amylase
- Biochemical Properties of a New Lantibiotic Produced by Lactococcus lactis IO-1
- Chemical Composition of Palm Fiber and Its Feasibility as Cellulosic Raw Material for Sugar Production(Food & Nutrition)
- Alcoholic Fermentation of Sweet Potato without Cooking