Ohmori Taketo | Microbial Genetic Division, Institute of Genetic Resources, Faculty of Agriculture, Kyushu Universit

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概要

関連著者

Doi Katsumi
Microbial Genetic Division Institute Of Genetic Resources Kyushu University
YOSHIKAWA Shuji
Hokkaido Food Processing Research Center
Ohshima Toshihisa
Microbial Genetics Division Institute Of Genetic Resources Faculty Of Agriculture Kyushu University
Mutaguchi Yuta
Microbial Genetic Division Institute Of Genetic Resources Faculty Of Agriculture Kyushu University
Ohmori Taketo
Microbial Genetic Division, Institute of Genetic Resources, Faculty of Agriculture, Kyushu Universit
Ohmori Taketo
Microbial Genetic Division Institute Of Genetic Resources Faculty Of Agriculture Kyushu University
Doi Katsumi
Microbial Genetic Division Institute Of Genetic Resources Faculty Of Agriculture Kyushu University
Ohshima Toshihisa
Microbial Genetic Division Institute Of Genetic Resources Faculty Of Agriculture Kyushu University

著作論文

Amino acid components of lees in salmon fish sauce are tyrosine and phenylalanine(BREWING AND FOOD TECHNOLOGY)

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