Kawasaki Ken-ichi | Toyama Prefectural Food Research Institute
スポンサーリンク
概要
関連著者
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KAWASAKI Ken-ichi
Toyama Food Research Institute
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Kawasaki Ken-ichi
Toyama Prefectural Food Research Institute
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SATOMI MASATAKA
National Research Institute of Fisheries Science, Fisheries Research Agency
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Satomi Masataka
National Res. Inst. Of Fisheries Sci.
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Satomi Masataka
Department Of Food Science And Technology Tokyo University Of Fisheries
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Kawasaki Kenichi
Faculty Of Agriculture Kinki University
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FUNATSU YASUHIRO
Toyama Prefecture Food Research Institute
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Funatsu Y
Toyama Prefectural Food Research Institute
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KAWASAKI KEN-ICHI
Toyama Prefecture Food Research Institute
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WATABE Shugo
Laboratory of Aquatic Molecular Biology and Biotechnology, Graduate School of Agricultural and Life
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Taketo Akira
Department Of Applied Physice And Chemistry
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Watabe Shugo
Laboratory Of Aquatic Molecular Biology And Biotechnology Graduate School Of Agricultural And Life S
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UCHIDA MOTOHARU
National Research Institute of Fisheries and Environment of Inland Sea
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OU JIE
Department of Food Science and Technology, Shanghai Fisheries University
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CHEN BI-WEN
Department of Food Science and Technology, Shanghai Fisheries University
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YUAN CHUN-HONG
Department of Food Science and Technology, Shanghai Fisheries University
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ZHANG XUR-HUA
Department of Food Science and Technology, Shanghai Fisheries University
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CHEN SHUN-SHENG
Department of Food Science and Technology, Shanghai Fisheries University
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FUKUDA YUTAKA
National Research Institute of Fisheries Science
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FUKAMI KATSUYA
Research & Development, Manufacturing Group, Food Business Division, Japan Tobacco Inc.
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Ou Jie
Department Of Food Science And Technology Shanghai Fisheries University
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Chen Bi-wen
Department Of Food Science And Technology Shanghai Fisheries University
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Zhang Xur-hua
Department Of Food Science And Technology Shanghai Fisheries University
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Yuan Chun-hong
Department Of Food Science And Technology Shanghai Fisheries University
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Chen Shun-sheng
Department Of Food Science And Technology Shanghai Fisheries University
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Uchida Motoharu
National Research Institute Of Fisheries And Environments Of Inland Sea
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Taketo Akira
Department Of Applied Physics And Chemistry Fukui University Of Technology
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Fukami Katsuya
Research & Development Manufacturing Group Food Business Division Japan Tobacco Inc.
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Kodaira Ken-ichi
Molecular Biology Group Faculty Of Engineering Toyama University
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YOKOI Ken-ji
Toyama Prefectural Food Research Institute
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NISHITANI Go
Molecular Biology Group, Faculty of Engineering, Toyama University
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Nishitani Go
Molecular Biology Group Faculty Of Engineering Toyama University
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Watabe Shugo
Laboratory Of Aquatic Molecular Biology And Biotechnology Graduate School Of Agricultural And Life S
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Watabe Shugo
Laboratory Of Aquatic Molecular Bilhogy And Biotechnology Graduate School Of Agricultural And Life S
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Kodaira Ken-ichi
Molecular Biology Group Chemical And Biochemical Engineering Faculty Of Engineering Toyama University
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TAKETO Akira
Department of Applied Physics and Chemistry, Fukui University of Technology
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
- Characterization and distribution of Staphylococcus sp. implicated for improvement of fish sauce odor
- Fermentation of Jerusalem Artichoke with or without Lactic Acid Bacteria Starter Cultures