Tsukasaki F | Research Center Yotsuba Milk Products Co. Ltd.
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概要
関連著者
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Mori Hiroaki
Department Of Agricultural Chemistry The University Of Tokyo
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Tsukasaki F
Research Center Yotsuba Milk Products Co. Ltd.
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Motoshima Hidemasa
Research Center Yotsuba Milk Products Co. Ltd.
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Tsukasaki Fuji
Research Center Yotsuba Milk Products Co. Ltd.
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Motoshima Hidemasa
Research and Development Department, Yotsuba Milk Products Co.
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KAMINOGAWA Shuichi
Department of Food Science and Technology, College of Bioresource Sciences, Nihon University
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MOTOSHIMA Hidemasa
Research Center, Yotsuba Milk Products Co., Ltd.
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Kaminogawa Shuichi
Department Of Applied Biological Chemistry Division Of Agriculture And Agricultural Life Sciences Th
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Kaminogawa S
Dep. Of Food Sci. And Technol. Nihon Univ.
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TSUKASAKI Fuji
Research Center, Yotsuba Milk Products, Co., Ltd.
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Matsuzawa H
Department Of Bioscience And Biotechnology Aomori University
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Kaminogawa Shuichi
Department Of Agricultural Chemistry Faculty Of Engineering The University Of Tokyo
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Niki R
Institute Of Dairy Science Faculty Of Agriculture Hokkaido University
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Niki Ryoya
Research Center Yotsuba Milk Products Co. Ltd.
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MINAGAWA ETSUO
Research Center, Yotsuba Milk Products Co.Ltd.
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Minagawa Etsuo
Research Center Yotsuba Milk Products Co.ltd.
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Motoshima H
Research And Development Department Yotsuba Milk Products Co.
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SHIRAISHI Takayasu
Research Center, Yotsuba Milk Products, Co., Ltd.
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Shiraishi Takayasu
Research Center Yotsuba Milk Products Co. Ltd.
著作論文
- Purification, Characterization, and Gene Cloning of Lysyl Aminoeptidase from Streptococcus thermophilus YRC001(Biochemistry & Molecular Biology)
- Cloning and Nucleotide Sequencing of Genes Encoding Mn-Superoxide Dismutase and Class II Fumarase from Thermus aquaticus YT-1
- Cloning of Genes of the Aminopeptidase T Family from Thermus thermophilus HB8 and Bacillus stearothermophilus NCIB8924 : Apparent Similarity to the Leucyl Aminopeptidase Family
- Influence of Gelation Temperature on the Viscoelastic Properties of Glucono-δ-lactone-induced Milk Gel
- Influence of Gelation Temperature on the Viscoelastic Properties of Glucono-δ-lactone-induced Milk Gel