Noma Seiji | Laboratory Of Food Process Engineering Division Of Food Process Engineering Division Of Food Biotech
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Laboratory Of Food Process Engineering Division Of Food Process Engineering Division Of Food Biotech | 論文
- Swirl-Flow Membrane Emulsification for High Throughput of Dispersed Phase Flux through Shirasu Porous Glass (SPG) Membrane
- The Effects of High Hydrostatic Pressure Treatment on the Flavor and Color of Grated Ginger
- Injury of Escherichia coli K12 by Hydrostatic Pressure Treatment with Rapid Decompression
- Swirl-Flow Membrane Emulsification for High Throughput of Dispersed Phase Flux through Shirasu Porous Glass (SPG) Membrane