YOKOI Ken-ji | Toyama Prefectural Food Research Institute
スポンサーリンク
概要
関連著者
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Taketo Akira
Department Of Applied Physice And Chemistry
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YOKOI Ken-ji
Toyama Prefectural Food Research Institute
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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
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KAWASAKI Ken-ichi
Toyama Food Research Institute
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Taketo Akira
Department Of Applied Physics And Chemistry Fukui University Of Technology
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Kawasaki Ken-ichi
Toyama Prefectural Food Research Institute
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Kodaira Ken-ichi
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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Nishitani Go
Molecular Biology Group Faculty Of Engineering Toyama University
著作論文
- Fermentation of Jerusalem Artichoke with or without Lactic Acid Bacteria Starter Cultures
- The Microflora of Modern Ika-kurozukuri, Salted Squid with Ink and Liver