Kawamura Yukio | The Research Institute For Food Science Kyoto University
スポンサーリンク
概要
関連著者
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Hayashi Rikimaru
The Research Institute For Food Science Kyoto University
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Kawamura Yukio
The Research Institute For Food Science Kyoto University
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Okamoto Mieko
The Research Institute For Food Science Kyoto University:(present Office)department Of Home Economic
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HAYASHI Rikimaru
The Research Institute for Food Science, Kyoto University
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Hayashi R
Kyoto Univ. Kyoto Jpn
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NAKASA Teruko
Department of Nutrition, Doshisha Women's College
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OKINAKA Osamu
Department of Nutrition, Doshisha Women's College
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OHTSUKA Tatsuro
Nitta Gelatin Inc.
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ITOH Noriichi
Nitta Gelatin Inc.
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Nakasa Teruko
Department Of Nutrition Doshisha Women's College
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Okinaka Osamu
Department Of Nutrition Doshisha Women's College
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OKINAKA Osamu
Department of Food Science and Nutrition, Faculty of Human Life and Science, Doshisha Women's College of Liberal Arts
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Nakasa Teruko
Department of Food Science and Nutrition, Faculty of Human Life and Science, Doshisha Women's College of Liberal Arts
著作論文
- Application of High Pressure to Food Processing : Pressurization of Egg White and Yolk, and Properties of Gels Formed(Food & Nutrition)
- Preparation of Amidated Gelatins and Their Physicochemical Properties(Food & Nutrition)
- Application of High Pressure to Food Processing : Textural Comparison of Pressure- and Heat-induced Gels of Food Proteins(Food & Nutrition)
- Lysinoalanine-degrading Enzymes of Various Animal Kidneys