SHIMODA Mitsuya | Division of Bioresources and Bioenvironmental Sciences, Kyushu University
スポンサーリンク
概要
関連著者
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Igura Noriyuki
Graduate School Of Bioresource And Bioenvironmental Sciences
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Igura Noriyuki
Division Of Bioresources And Bioenvironmental Sciences Kyushu University
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Noma Seiji
Division Of Bioresources And Bioenvironmental Sciences Kyushu University
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SHIMODA Mitsuya
Division of Bioresources and Bioenvironmental Sciences, Kyushu University
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Klangpetch Wannaporn
Graduate School Of Bioresource And Bioenvironmental Sciences Kyushu University
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Nakamura Shuichi
Graduate School of Frontier Bioscience, Osaka University
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Noma Seiji
Graduate School Of Bioresource And Bioenvironmental Sciences
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KLANGPETCH Wannaporn
Graduate School of Bioresource and Bioenvironmental Sciences, Kyushu University
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ISHIBASHI Tomomi
Faculty of Agriculture, Kyushu University
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HUANG Huachun
Graduate School of Bioresource and Bioenvironmental Sciences, Kyushu University
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Huang Huachun
Graduate School Of Bioresource And Bioenvironmental Sciences Kyushu University
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Ishibashi Tomomi
Faculty Of Agriculture Kyushu University
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Shimoda Mitsuya
Laboratory Of Food Process Engineering Department Of Bioscience And Biotechnology Kyushu University
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Nakamura Shuichi
Graduate School Of Bioresource And Bioenvironmental Sciences Kyushu University
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Shimoda Mitsuya
Division Of Bioresources And Bioenvironmental Sciences Kyushu University
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Noma Seiji
Division Of Bioresource And Bioenvironmental Sciences Kyushu University
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Shimoda Mitsuya
Division Of Bioresource And Bioenvironmental Sciences Kyushu University
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Igura Noriyuki
Division Of Bioresource And Bioenvironmental Sciences Kyushu University
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Noma Seiji
Division of Food Science & Biotechnology, Department of Bioscience & Biotechnology, Kyushu University
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SHIMODA Mitsuya
Division of Bioresource and Bioenvironmental Sciences, Kyushu University
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Igura Noriyuki
Division of Bioresource and Bioenvironmental Sciences, Kyushu University
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SHIMODA Mitsuya
Division of Food Science & Biotechnology, Department of Bioscience & Biotechnology, Kyushu University
著作論文
- Effect of Low-Pressure Carbonation on Heat Inactivation of Yeast and Bacterial Vegetative Cells
- The Effect of Low-Pressure Carbonation on the Heat Inactivation of Escherichia coli