ZHANG XUR-HUA | Department of Food Science and Technology, Shanghai Fisheries University

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概要

• ZHANG XUR-HUAの詳細を見る
• 同名の論文著者
• Department of Food Science and Technology, Shanghai Fisheries Universityの論文著者

関連著者

• SATOMI MASATAKA

  National Research Institute of Fisheries Science, Fisheries Research Agency

• Satomi Masataka

  National Res. Inst. Of Fisheries Sci.

• Satomi Masataka

  Department Of Food Science And Technology Tokyo University Of Fisheries

• Kawasaki Kenichi

  Faculty Of Agriculture Kinki University

• KAWASAKI Ken-ichi

  Toyama Food Research Institute

• UCHIDA MOTOHARU

  National Research Institute of Fisheries and Environment of Inland Sea

• OU JIE

  Department of Food Science and Technology, Shanghai Fisheries University

• CHEN BI-WEN

  Department of Food Science and Technology, Shanghai Fisheries University

• YUAN CHUN-HONG

  Department of Food Science and Technology, Shanghai Fisheries University

• ZHANG XUR-HUA

  Department of Food Science and Technology, Shanghai Fisheries University

• CHEN SHUN-SHENG

  Department of Food Science and Technology, Shanghai Fisheries University

• FUNATSU YASUHIRO

  Toyama Prefecture Food Research Institute

• FUKUDA YUTAKA

  National Research Institute of Fisheries Science

• Ou Jie

  Department Of Food Science And Technology Shanghai Fisheries University

• Chen Bi-wen

  Department Of Food Science And Technology Shanghai Fisheries University

• Zhang Xur-hua

  Department Of Food Science And Technology Shanghai Fisheries University

• Yuan Chun-hong

  Department Of Food Science And Technology Shanghai Fisheries University

• Chen Shun-sheng

  Department Of Food Science And Technology Shanghai Fisheries University

• Uchida Motoharu

  National Research Institute Of Fisheries And Environments Of Inland Sea

• Kawasaki Ken-ichi

  Toyama Prefectural Food Research Institute

• Funatsu Y

  Toyama Prefectural Food Research Institute

• KAWASAKI KEN-ICHI

  Toyama Prefecture Food Research Institute

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著作論文

• Effects of soy sauce koji and lactic acid bacteria on the fermentation of fish sauce from freshwater silver carp Hypophthalmichthys molitrix

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