Watanabe Takahiro | Agricultural Technology and Food Technology Institute of Hokuren
スポンサーリンク
概要
関連著者
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Doi Etsushiro
Research Institute for Food Science, Kyoto University
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Kitabatake Naofumi
Research Institute for Food Science, Kyoto University
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Kitabatake Naofumi
Research Institute Of Food Science Kyoto University
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Kitabatake Naofumi
Research Institute For Food Science Kyoto University
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Doi Etsushiro
Research Institute For Food Science Kyoto University
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Kitabatake N
Division Of Food Science And Biotechnology Graduate School Of Agriculture Kyoto University
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Watanabe Takahiro
Agricultural Technology and Food Technology Institute of Hokuren
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Watanabe T
Department Of Computer Science And Systems Engineering Faculty Of Engineering Yamaguchi University
著作論文
- Method for the Accurate Measurement of Freezing-induced Denaturation of Ovalbumin with 5,5'-Dithiobis-(2-nitrobenzoic acid)
- Protective Effects of Non-ionic Surfactants against Denaturation of Rabbit Skeletal Myosin by Freezing and Thawing(Food & Nutrition)