Funatsu Y | Toyama Prefectural Food Research Institute
スポンサーリンク
概要
関連著者
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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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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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KAWASAKI Ken-ichi
Toyama Food Research Institute
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Kawasaki Ken-ichi
Toyama Prefectural Food Research Institute
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KAWASAKI KEN-ICHI
Toyama Prefecture Food Research Institute
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Hirano Hisashi
National Institute Of Agrobiological Resources Ministry Of Agriculture Forestry And Fisheries
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WATABE Shugo
Laboratory of Aquatic Molecular Biology and Biotechnology, Graduate School of Agricultural and Life
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Furuta Takeshi
Tottori University
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YOSHII Hidefumi
Department of Biotechnology, Tottori University
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FURUTA Takeshi
Department of Biotechnology, Tottori University
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TOYOMI Akira
Kurimoto Co., Ltd.,
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Yoshii H
Tottori Univ. Tottori Jpn
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Yoshii Hidefumi
Department Of Biochemical Engineering Toyama National College Of Technology
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Hirano Hiroshi
Food Research Lab. Toyama Food Research Institute
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KAWASAKI Kenichi
Food Research Lab., Toyama Food Research Institute
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FUNATSU Yasuhiro
Food Research Lab., Toyama Food Research Institute
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NAKAYAMA Suguru
Food Research Lab., Central Research Institute
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Hirano Hiroshi
Second Department Of Pathology Hyogo College Of Medicine
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Toyomi Akira
Kurimoto Co. Ltd.
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Watabe Shugo
Laboratory Of Aquatic Molecular Biology And Biotechnology Graduate School Of Agricultural And Life S
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Furuta T
Tottori University
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Furuta Takeshi
Department Of Biotechnology Faculty Of Engineering Tottori University
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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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Nakayama Suguru
Food Research Lab. Central Research Institute
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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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Fukami Katsuya
Research & Development Manufacturing Group Food Business Division Japan Tobacco Inc.
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Hirano H
Univ. Hyogo Hyogo
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Kawasaki Kenichi
Food Research Lab. Toyama Food Research Institute
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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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Yoshii Hidefumi
Department Of Applied Biological Science Kagawa University
著作論文
- Oxidative Stability of Powdery Tridocosahexaenoin Included in Cyclodextrin and Its Application to Fish Meal Paste
- 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
- Efficient utilization of frigate mackerel caught in a large quantity by set-net fisheries in Toyama Bay--Processing of a Surimi-Based Product and Utilization of the Waste Discharged from the Processing
- A comparison of volatile compounds in a fish sauce prepared by the use of soy sauce koji with those in commercial fish sauces in Japan (Proceedings of International Commemorative Symposium 70th Anniversary of The Japanese Society of Fisheries Science)