GIRI Anupam | Department of Food Science and Technology, Tokyo University of Marine Science and Technology
スポンサーリンク
概要
- GIRI Anupamの詳細を見る
- 同名の論文著者
- Department of Food Science and Technology, Tokyo University of Marine Science and Technologyの論文著者
関連著者
-
OHSHIMA Toshiaki
Department of Food Science and Technology, Tokyo University of Marine Science and Technology
-
OSAKO Kazufumi
Department of Food Science and Technology, Tokyo University of Marine Science and Technology
-
Osako Kazufumi
Department Of Food Science And Technology Tokyo University Of Marine Science And Technology
-
Ohshima Toshiaki
Department Of Food Science And Technology Tokyo University Of Fisheries
-
GIRI Anupam
Department of Food Science and Technology, Tokyo University of Marine Science and Technology
-
Giri Anupam
Department Of Food Science And Technology Tokyo University Of Marine Science And Technology
著作論文
- SPME Technique for Analyzing Headspace Volatiles in Fish Miso, a Japanese Fish Meat-Based Fermented Product
- Effect of raw materials on the extractive components and taste aspects of fermented fish paste : sakana miso
- Extractive components and taste aspects of fermented fish pastes and bean pastes prepared using different koji molds as starters