Kimura Toshinori | Graduate School Of Agricultural Science Hokkaido University
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概要
関連著者
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Kimura Toshinori
Graduate School Of Agricultural Science Hokkaido University
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KIMURA Toshinori
Graduate School of Agriculture, Hokkaido University
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SHIMIZU Naoto
Graduate School of Life and Environmental Sciences, University of Tsukuba
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Shimizu Naoto
Graduate School Of Life And Environmental Sciences University Of Tsukuba
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Kimura Toshinori
Graduate School Of Life And Environmental Sciences University Of Tsukuba
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ROY Poritosh
Institute of Agricultural and Forest Engineering, Department of Agricultural Sciences, University of
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Shimizu Naoto
Institute Of Agricultural And Forest Engineering University Of Tsukuba
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Kimura Toshinori
Institute Of Agricultrual And Forest Engineering University Of Tsukuba
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Roy Poritosh
Institute Of Agricultural And Forest Engineering University Of Tsukuba
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Shimizu N
Graduate School Of Life And Environmental Sciences University Of Tsukuba
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Kimura Toshinori
Japan National Agricultural Research Center For Tohoku Region National Agriculture And Food Research
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TSEYE-OIDOV Odbayar
Department of Food Processing and Nutrition, School of Food Biotechnology, Mongolian University of S
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MIKAMI Ichiho
Food Function Division, National Food Research Institute
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WATANABE Jun
Food Function Division, National Food Research Institute
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TSUSHIDA Tojiro
Food Function Division, National Food Research Institute
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DEMBEREL Badamhkand
Institute of Chemistry and Chemical Technology
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IDE Takashi
Food Function Division, National Food Research Institute
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NABETANI Hiroshi
National Food Research Institute
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Haque Md.
Graduate School Of Information Sciences Tohoku University
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Haque Md.
Graduate School Of Life And Environmental Sciences University Of Tsukuba
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SUDEEPA M.
Graduate School of Life and Environmental Sciences, University of Tsukuba
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Nakamura Toshihide
National Food Research Institute
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Shima Jun
National Food Research Institute
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Nabetani Hiroshi
Food Engineering Division National Food Research Institute Naro
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Nakajima Mitsutoshi
Graduate School Of Life And Environmental Sciences Univ. Of Tsukuba
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Sudeepa M.
Graduate School Of Life And Environmental Sciences University Of Tsukuba
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Hagiwara Shoji
Food Engineering Division National Food Research Institute Naro
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Hagiwara Shoji
National Food Research Institute
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Wada Tatsuhiko
Graduate School Of Agricultural Science Hokkaido University
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Nabetani H
Food Engineering Division National Food Research Institute Naro
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Ide Takashi
Food Function Division National Food Research Institute
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Nakajima M
Food Engineering Division National Food Research Institute Naro
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Tsushida Tojiro
Food Function Division National Food Research Institute
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Kimura Toshinori
Graduate School Of Agriculture Hokkaido University
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KOMATSUZAKI Noriko
National Food Research Institute
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Tseye-oidov Odbayar
Department Of Food Processing And Nutrition School Of Food Biotechnology Mongolian University Of Sci
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Mikami Ichiho
Food Function Division National Food Research Institute
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Sun Huixian
Graduate School Of Agricultural Science Hokkaido University
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KAWAMURA Shuso
Graduate School of Agricultural Science, Hokkaido University
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HIMOTO Jun-ichi
Department of Foods Distribution, Rakuno Gakuen University
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ITOH Kazuhiko
Graduate School of Agricultural Science, Hokkaido University
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Kawamura Shuso
Graduate School Of Agricultural Science Hokkaido University
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Himoto Jun-ichi
Department Of Foods Distribution Rakuno Gakuen University
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Itoh Kazuhiko
Graduate School Of Agricultural Science Hokkaido University
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Watanabe Jun
Food Function Division National Food Research Institute
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Lai Dat
National Food Research Institute Naro
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Shima Jun
Res. Div. Of Microbial Sciences Kyoto Univ.
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Tagashira Nobuhiro
Aohata Corporation
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Sun Hui-xian
Graduate School of Agricultural Science, Hokkaido University
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KIMURA Toshinori
Graduate School of Life and Environmental Sciences, University of Tsukuba
著作論文
- Effects of Ohmic Heating on Microbial Counts and Denaturation of Proteins in Milk
- Performance of an Accelerated Method for the Determination of Equilibrium Moisture Content
- Effect of Temperature Distribution on the Quality of Parboiled Rice Produced by Traditional Parboiling Process
- Energy Conservation in Cooking of Milled Raw and Parboiled Rice
- Characterization of Glutamate Decarboxylase from a High γ-Aminobutyric Acid (GABA)-Producer, Lactobacillus paracasei
- Antioxidant Capacities and Total Quercetin Content of Several Species of Polygonaceae in Mongolia
- Application of Nanofiltration to Recover Benzoic Acid from Cranberry Juice