HAYASHI Rikimaru | Department of Agricultural Chemistry, Faculty of Agriculture, Kyoto University

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概要

• Hayashi Rikimaruの詳細を見る
• 同名の論文著者
• Department of Agricultural Chemistry, Faculty of Agriculture, Kyoto Universityの論文著者

関連著者

• HAYASHI Rikimaru

  Department of Agricultural Chemistry, Faculty of Agriculture, Kyoto University

• Hayashi Rikimaru

  Department Of Agricultural Chemistry Faculty Of Agriculture Kyoto University

• Shimada Keiko

  Faculty Of Science And Engineering Science University Of Tokyo In Yamaguchi

• AOYAMA Yoritaka

  Division of Applied Bioscience, Graduate School of Agriculture, Hokkaido University

• Sakai Yoshio

  Kyowa Hakko Kogyo Co. Ltd. Tsukuba Research Laboratories

• Aoyama Y

  Hokkaido Univ. Sapporo Jpn

• SAKAI Yoshio

  Faculty of Science and Engineering, Science University of Tokyo in Yamaguchi

• NAGAMATSU Kazuyuki

  Faculty of Science and Engineering, Science University of Tokyo in Yamaguchi

• HORI Tomoshige

  Technology and Research Institut, Snow Brand Milk Products Co., Ltd.

• Hori Tomoshige

  Technology And Research Institut Snow Brand Milk Products Co. Ltd.

• Tanimizu Naoki

  Laboratory Of Biomacromolecular Chemistry Division Of Applied Life Sciences The Graduate School Of A

• Kimura Kunio

  Meidi- Ya Food Factory Co.

• Kimura Kunio

  Meidi-ya Food Factory Co.

• Asaka Masashi

  Toyo Institute of Food Technology

• Aoyama Yoshio

  Toyo Institute of Food Technology

• Nakanishi Ritsuko

  Toyo Institute of Food Technology

• Hayashi R

  Laboratory Of Biomacromolecular Chemistry Division Of Applied Life Sciences The Graduate School Of A

• Hayashi R

  Kyoto Univ. Kyoto

• Hashizume Chieko

  Meidi-ya Food Factory Co.

• Nagamatsu Kazuyuki

  Faculty Of Science And Engineering Science University Of Tokyo In Yamaguchi

• Sakai Yoshio

  Faculty Of Science And Engineering Science University Of Tokyo In Yamaguchi

• TANIMIZU Naoki

  Department of Agricultural Chemistry, Faculty of Agriculture, Kyoto University

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著作論文

• Gel-setting and Gel-melting Temperatures of Aqueous Gelatin Solutions under High Pressure Measured by a Hot-wire Method
• Purification of a Latent Form of Polyphenoloxidase from La France Pear Fruit and Its Pressure- activation
• Changes in Vacuolar Protease Activities during Synchronous Culture of Saccharomyces cerevisiae
• Kinetic Analysis of Yeast Inactivation by High Pressure Treatment at Low Temperatures

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