Kuda Takashi | Department Of Food Science And Technology Tokyo University Of Marine Science And Technology
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概要
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関連著者
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Kuda Takashi
Department Of Food Science And Technology Tokyo University Of Marine Science And Technology
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Yano Toshihiro
Department Of Food Science Ishikawa Agricultural College
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Fujii Tateo
Department Of Food Science And Technology Faculty Of Marine Science Tokyo University Of Marine Scien
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YANO Toshihiro
Department of Food Science and Technology, Kyoto University
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Fujii T
Department Of Food Science And Technology Tokyo University Of Fisheries
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Yokoyama M
National Res. Inst. Fisheries Sci. Yokohama Jpn
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Yokoyama Michio
Department Of Bio-system Engineering Faculty Of Engineering Yamagata University
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Kuda T
Ishikawa Agricultural Coll. Ishikawa Jpn
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YANO Toshihiro
Department of Material Science, Graduate School of Science, Osaka City University
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Goto Hideyuki
Department Of Anatomy Osaka Medical College
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Goto Hideyuki
School Of Agricultural Sciences
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Yano Toshihiro
Department Of Food Science Ishikawa Prefectural University
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KUDA Takashi
Department of Food Science and Technology, Tokyo University of Marine Science and Technology
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TAKAHASHI Hajime
Department of Agricultural Chemistry, Faculty of Agriculture, Tohoku University
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ENOMOTO Toshiki
Department of Food Science, Ishikawa Prefectural University
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Yano T
Department Of Food Science Ishikawa Agricultural College
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Take Harumi
Chemistry And Food Department Industrial Research Institute Of Ishikawa
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Okamoto Kaori
Department Of Food Science Ishikawa Agricultural College
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FUJII Tateo
Department of Food Science and Technology, Tokyo University of Fisheries
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KIMURA Bon
Department of Food Science and Technology, Tokyo University of Fisheries
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Kimura Bon
Department Of Food Science And Technology Tokyo University Of Marine Science And Technology
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Kimura Bon
Department Of Food Science And Technology Faculty Of Marine Science Tokyo University Of Marine Scien
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TANIBE Reiko
Ishikawa Prefecture Fisheries Research Center
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MORI Mayumi
Ishikawa Prefecture Fisheries Research Center
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MICHIHATA Toshihide
Chemistry and Food Department, Industrial Research Institute of Ishikawa
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Kuda Takashi
Department Of Food Science Ishikawa Agricultural College
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Enomoto Toshiki
Department Of Agricultural Chemistry University Of Osaka Prefecture
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Enomoto Toshiki
Department Of Food Science Ishikawa Agricultural College
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Yano Toshihiro
Ishikawa Prefectural Univ. Ishikawa
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Michihata Toshihide
Chemistry And Food Department Industrial Research Institute Of Ishikawa
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Takahashi Hajime
Department Of Agricultural Chemistry Faculty Of Agriculture Tohoku University
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Takahashi Hajime
Department Of Food Science And Technology Tokyo University Of Marine Science And Technology
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Matsuda Akira
Chemistry And Food Department Industrial Research Institute Of Ishikawa
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YASUNAKA Hiroki
Department of Food Science, Ishikawa Prefectural University
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Yasunaka Hiroki
Department Of Food Science Ishikawa Prefectural University
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Takahashi Hajime
Department Of Agricultural Chemistry Faculty Of Agriculture Tohoku Uleiversity
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YANO Toshihiro
Department of Applied Chemistry, Nagoya Institute of Technology
著作論文
- Microbial and chemical properties of aji-no-susu, a traditional fermented fish with rice product in the Noto Peninsula, Japan
- Cecal Environment and TBARS Level in Mice Fed Corn Oil, Beef Tallow and Menhaden Fish Oil
- Effects of Dietary Concentration of Laminaran and Depolymerised Alginate on Rat Cecal Microflora and Plasma Lipids
- Fermentable Dietary Fiber in Dried Products of Brown Algae and Their Effects on Cecal Microflora and Levels of Plasma Lipid in Rats
- Effects of Marine Algal Diets Hijiki, Aonori, and Nori on Levels of Serum Lipid and Cecal Microflora in Rats
- Population of halophilic bacteria in salted fish products made in the Loochoo Islands, Okinawa and the Noto Peninsula, Ishikawa, Japan
- Characterization of Saccharomyces cerevisiae Isolated from Flower and Algal Beach Casts in Ishikawa, Japan, Using the One-step Small Moromi Model