Inatsu Yasuhiro | Food Hygiene Team National Food Research Institute
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概要
関連著者
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Inatsu Yasuhiro
Food Hygiene Team National Food Research Institute
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Kawamoto Shinichi
National Food Res. Inst.
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Bari Md.
National Food Research Institute
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INATSU Yasuhiro
National Food Research Institute
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BARI Md.
Food Analysis and Research Laboratory Center for Advanced Research in Sciences, University of Dhaka
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KAWAMOTO Shinichi
Food Hygiene Laboratory, National Food Research Institute
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Bari Md.
Food Hygiene Laboratory National Food Research Institute
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Nakamura Nobutaka
National Food Research Institute
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Kawamoto Shinichi
National Food Research Institute
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YASMIN Mahmuda
Department of Microbiology, University of Dhaka
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Yasmin Mahmuda
Department Of Microbiology University Of Dhaka
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KAWASAKI Susumu
National Food Research Institute, Food Hygiene Research Team
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Nei Daisuke
National Food Research Institute National Agriculture And Food Research Organization
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Bari Md.
National Food Res. Inst. Ibaraki
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Kawamoto Shinichi
Food Hygiene Team National Food Research Institute
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Shima Jun
Research Division Of Microbial Sciences Kyoto University
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HASHIMOTO Kenya
Industrial Technology Institute, Miyagi Prefectural Government
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Hashimoto Kenya
Industrial Technology Institute Miyagi Prefectural Government
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KITAGAWA Tomoko
National Food Research Institute, National Agriculture and Food Research Organization
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BARI Md.
Center for Advanced Research in Sciences, University of Dhaka
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Kawasaki Susumu
National Food Research Institute National Agriculture And Food Research Organization
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Kitagawa Tomoko
National Food Research Institute National Agriculture And Food Research Organization
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INATSU Yasuhiro
Food Hygiene Laboratory, National Food Research Institute
著作論文
- Effect of Transient Temperature Shift-up on the Growth of Aerobic Bacteria, Coliform and Listeria monocytogenes on Cut-cabbage during Storage
- Biopreservation of Kamaboko (Steamed Surimi) Using Piscicolin KH1 Produced by Carnobacterium maltalomaticum KH1
- Effectiveness of Stable Ozone Microbubble Water on Reducing Bacteria on the Surface of Selected Leafy Vegetables
- Application of Acidified Sodium Chlorite Prewashing Treatment to Improve the Food Hygiene of Lightly Fermented Vegetables