Sakakibara Hidemasa | Kawasaki Research Center T. Hasegawa Co. Ltd.
スポンサーリンク
概要
関連著者
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Sakakibara Hidemasa
Kawasaki Research Center T. Hasegawa Co. Ltd.
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Yanai Tetsuya
Kawasaki Research Center T. Hasegawa Co. Ltd.
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HAYASHI Kazuo
Kawasaki Research Center, T. Hasegawa Co., Ltd.
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Yajima Izumi
Kawasaki Research Center T. Hasegawa Co. Ltd.
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NAKAMURA Mikio
Kawasaki Research Laboratories, T. Hasegawa Co.
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Takagi Y
Saga Univ. Saga Jpn
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Takagi Yoshikazu
Technical Research Center T. Hasegawa Co. Ltd.
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Yanai Tetsuya
Technical Research Center T. Hasegawa Co. Ltd.
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Hayashi K
Kawasaki Research Center T. Hasegawa Co. Ltd.
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Sakakibara H
T.hasegawa Co. Ltd. Kawasaki Jpn
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YAJIMA Izumi
Kawasaki Research Center, T. Hasegawa Co., Ltd.
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Ide Junichi
Kawasaki Research Center T. Hasegawa Co. Ltd.
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Kurobayashi Yoshiko
Kawasaki Research Center T. Hasegawa Co. Ltd.
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ARAKI Chuji
Okitsu Branch, Fruit Tree Research Station
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Araki Chuji
Okitsu Branch Fruit Tree Research Station
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HAYASHI Kazuo
Kawasaki Research Laboratories, T. Hasegawa Co.
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YANAI Tetsuya
Kawasaki Research Laboratories, T. Hasegawa Co.
著作論文
- Volatile Flavor Compounds of Myoga(Zingiber Mioga)(Food & Nutrition)
- Volatile Flavor Compounds of Some Kinds of Dried and Smoked Fish(Food & Nutrition)
- Changes in Volatile Flavor Compounds of Powdered Dried Bonito (Katsuobushi) during Storage(Food & Nutrition)
- Changes in the Volatile Flavor Compounds by Heating Satsuma Mandarin (Citrus unshiu Marcov.) Juice(Food & Nutrition)
- Volatile Flavor Components of Kogyoku Apples
- Volatile Flavor Components of Dried Bonito (Katsuobushi) I. On Basic, Acidic and Weak Acidic Fractions
- Volatile Flavor Components of Dried Bonito (Katsuobushi) II. From Neutral Fraction
- Volatile Flavor Compoundsof Matsutake-Tricholornam atsutake (ITO et IMAI) SING.-