OTOGURO Chikao | Yamanashi Industrial Technology Center

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概要

• OTOGURO Chikaoの詳細を見る
• 同名の論文著者
• Yamanashi Industrial Technology Centerの論文著者

関連著者

• OTOGURO Chikao

  Yamanashi Industrial Technology Center

• Odake Sachiko

  Yamanashi Women's Junior College

• 金子 憲太郎

  郡山女子大学短期大学部

• 金子 憲太郎

  日本獣医生命科学大学

• 金子 憲太郎

  日本獣医畜産大学

• Odake Sachiko

  Wageningen Agricultural University:(at Present) Yamanashi Women's Junior College

• Kaneko Kentaro

  Koriyama Women's Junior College

• Kaneko Kentaro

  Faculty Of Applied Life Science Nippon Veterinary And Animal Science University

• Kaneko Kentaro

  Department Of Food Science Applied Life Science Nippon Veterinary And Animal Science University

• Tsuji Kyoko

  Laboratory Of Food Science Koriyama Women's Junior College

• Odake S

  Yamanashi Women's Junior College

• KANEKO Kentaro

  Laboratory of Food Science, Koriyama Women's Junior College

• Odake Sachiko

  Faculty Of Applied Life Science Nippon Veterinary And Animal Science University

• Kikuchi Setsuko

  Laboratory Of Cooking Science Koriyama Women's University

• KANEKO Kentaro

  Laboratory of Food Science, Koriyama Women's Junior College

• KIKUCHI Setsuko

  Laboratory of Cooking Science, Koriyama Women's University

• SUMINO Takeshi

  Laboratory of Public Health, Koriyama Women's University

• SAITO Kazuko

  Laboratory of Cooking Science, Koriyama Women's University

• Sumino Takeshi

  Laboratory Of Public Health Koriyama Women's University

• Saito Kazuko

  Laboratory Of Cooking Science Koriyama Women's University

• KIKUCHI Setsuko

  Laboratory of Cooking Science, Koriyama Women's University

• ODAKE Sachiko

  Faculty of Living Science, Yamanashi Women's Junior College

• AIDA Kuniko

  Laboratory of Food Science, Koriyama Women's Junior College

• TSUJI Kyoko

  Laboratory of Food Science, Koriyama Women's Junior College

• YOSHIDA Norihiko

  Faculty of Living Science, Yamanashi Women's Junior College

• UTADA Makoto

  Yamanashi Industrial Technology Center

• CHA Hawan-Soo

  Korea Food Research Institute Agricultural Utilization Division

• YOSHIDA Norihiko

  Faculty of Living Science, Yamanashi Women's Junior College

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著作論文

• Changes in Various Ingredients, Escherichia coli, Taste and Texture of Blade Vegetables as a Result of Low Temperature Steam-Heating Process
• Effect of Calcium Gluconate Addition on the Properties of Ume Fruit (Japanese Apricot) Products
• The Effects of Fruit Maturation and Sodium Chloride Concentration on the Compositions of Pickled Sun-Dried Ume Fruit, 'Umeboshi'
• Effect of Calcium-Compound Addition on the Physical Properties and Tissue Structure of Seasoned 'Umeboshi' : Investigation of Actual Conditions of Commercially Prepared Products and Verification of Products Prepared in a Laboratory
• Influence of the Maturity of the Fruit Material on Various Components and Taste of Ume Liquor.
• Effects of Low Pressure Storage on Various Taste Components, Pectic Substances and Hardness of Ume Fruit.
• Effect of Sun Exposure on the Red Color of Salted Ume Fruit After Coloring.
• Effect of Sun Exposure on the Color of Salted Ume Fruit.
• On the Maintenance of Hardness of Ume Fruit Stored under Low Pressure with Hardeners.

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