Fujisawa Hiroko | Fermentation & Food Research Institute Kagawa Prefectural Industrial Technology Center
スポンサーリンク
概要
関連著者
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Yoshioka Naomi
Fermentation & Food Research Institute Kagawa Prefectural Industrial Technology Center
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Makino Yoshio
Graduate School Of Agricultural And Life Sciences The University Of Tokyo
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YAGI Toshie
Fermentation & Food Research Institute, Kagawa Prefectural Industrial Technology Center
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FUJISAWA Hiroko
Fermentation & Food Research Institute, Kagawa Prefectural Industrial Technology Center
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TAKAHASHI Naomi
Fermentation & Food Research Institute, Kagawa Prefectural Industrial Technology Center
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Yagi Toshie
Fermentation & Food Research Institute Kagawa Prefectural Industrial Technology Center
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Fujisawa Hiroko
Fermentation & Food Research Institute Kagawa Prefectural Industrial Technology Center
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Takahashi Naomi
Fermentation & Food Research Institute Kagawa Prefectural Industrial Technology Center
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Makino Yoshio
Graduate School Of Agric. And Life Sciences The University Of Tokyo
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MAKINO Yoshio
Fermentation & Food Research Institute, Kagawa Prefectural Industrial Technology Center
著作論文
- Prediction of Chromaticity of Soy Sauce after Pasteurization Using Statistical Models
- Studies on Determination of Soy Sauce Chromaticity Using a Synthesized Combination of a Spectro Colorimetric Method and the Multiple Regression Analysis