Kimura Masami | Division Of Human Life And Environmental Sciences Graduate School Of Human Culture Nara Women's
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概要
- KIMURA Masamiの詳細を見る
- 同名の論文著者
- Division Of Human Life And Environmental Sciences Graduate School Of Human Culture Nara Women'sの論文著者
関連著者
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Matoba Teruyoshi
Department Of Food Science And Nutrition Nara Women's University
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Matoba Teruyoshi
Department Of Food Science And Nutrition Faculty Of Home Economics Nara Women's University
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Kimura Masami
Division Of Human Life And Environmental Sciences Graduate School Of Human Culture Nara Women's
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TAKAMURA Hitoshi
Department of Materials Science, Graduate School of Engineering, Tohoku University
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HASEGAWA Kiyozo
Department of Food Science and Nutrition, Faculty of Home Economics, Nara Women's University
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Takamura Hitoshi
Department Of Food Science And Nutrition
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Takamura Hitoshi
Department Of Food Science And Nutrition Faculty Of Home Economics Nara Women's University
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Hidaka H
Nagasaki Univ. Nagasaki Jpn
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Shizuki Miwa
Department of Food Science and Nutrition, Nara Women's University
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Miyoshi Kazuyo
Department of Food Science and Nutrition, Nara Women's University
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Sasai Tomomi
Department of Food Science and Nutrition, Nara Women's University
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Hidaka Hiroshi
Development Research Institute, Hannan R&D Center, Fuji Oil Co., Ltd.
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Tatakamura Hitoshi
Department of Food Science and Nutrition, Nara Women's University
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Sasai Tomomi
Department Of Food Science And Nutrition Nara Women's University
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Shizuki Miwa
Department Of Food Science And Nutrition Nara Women's University
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Miyoshi Kazuyo
Department Of Food Science And Nutrition Nara Women's University
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Takamura H
Department Of Food Science And Nutrition
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Kimura Masami
School Of Medicine Keio University
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Tatakamura Hitoshi
Department Of Food Science And Nutrition Nara Women's University
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Hidaka Hiroshi
Development Research Institute Hannan R&d Center Fuji Oil Co. Ltd.
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Hasegawa Kiyozo
Department Of Food Science And Nutrition Faculty Of Home Economics Nara Women's University
著作論文
- Relationship between the Molecular Structures and Emulsification Properties of Edible Oils
- Preparaiton of Triacylglycerol Molecular Species by Interesterification Using Endocellular Lipase in n-Hexane(Food & Nutrition)