Nakajima M | Osaka Univ. Osaka Jpn
スポンサーリンク
概要
関連著者
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Nakajima M
Osaka Univ. Osaka Jpn
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NAKAJIMA Mitsutoshi
National Food Research Institute
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Iwasaki K
Kagawa Prefectural Government Kagawa Jpn
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Iwasaki Ken-ichi
Kagawa Prefectural Fermentation And Food Experimental Station
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SASAHARA HIROYUKI
Kagawa Prefectural Fermentation and Food Experimental Station
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Iwasaki K
Kagawa Prefectural Food Research Institute Goto Takamatsu
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Iwasaki K
Food Res. Inst. Kagawa Prefectural Government Kagawa Jpn
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Nakajima M
Food Engineering Division National Food Research Institute Naro
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Sasahara H
Kagawa Prefectural Government Kagawa‐ken Jpn
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Kishimoto Michimasa
Department of Chemistry and Materials Technology, Kyoto Institute of Technology
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Yoshida Toshimi
International Center Of Cooperative Research And Development In Microbial Engineering Japan Faculty
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NAKAJIMA MIKIO
International Center for Biotechnology, Osaka University
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Kishimoto Michimasa
Deparmtnet Of Biotechnology Osaka University
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Kishimoto Michimasa
Department Of Biological Science And Technology Science University Of Tokyo
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Nakajima Mikio
International Center For Biotechnology Osaka University
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KITTA YOICHI
Department of biological Science and Technology, Science University of Tokyo
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TAKEUCHI SOUGO
Department of Biological Science and Technology, Science University of Tokyo
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Kitta Yoichi
Department Of Biological Science And Technology Science University Of Tokyo
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Takeuchi Sougo
Department Of Biological Science And Technology Science University Of Tokyo
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Yoshida Toshimi
International Center Of Cooperative Research In Biotechnology Japan Faculty Of Engineering Osaka Uni
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Nakajima Mikio
International Center Of Cooperative Research In Biotechnology Japan Faculty Of Engineering Osaka Uni
著作論文
- Porous Alumina Beads for Immobilization of Lactic Acid Bacteria and Its Application for Repeated-Batch Fermentation in Soy Sauce Production
- Rapid Ethanol Fermentation for Soy Sauce Production Using a Microfiltration Membrane Reactor
- Computer Control of Glutamic Acid Production Based on Fuzzy Clusterization of Culture Phases