Tsuda Harutoshi | National Institute Of Health And Nutrition
スポンサーリンク
概要
関連著者
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ISHIMI Yoshiko
National Institute of Health and Nutrition
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Tsuda Harutoshi
National Institute Of Health And Nutrition
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Matsumoto Teruki
National Institute Of Health And Nutrition
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KUBOTA Kenzo
Department of Bioscience & Technology, Faculty of Science & Engineering, Ritsumeikan University
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Ishimi Yoshiko
Food Function And Labeling Program Incorporated Administrative Agency National Institute Of Health A
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Matsumoto Teruki
National Institute of Health Sciences
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Matsumoto Teruki
Food Function And Labeling Program Incorporated Administrative Agency National Institute Of Health A
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Kubota Kenzo
Department Of Biotechnology Faculty Of Life Sciences Ritsumeikan University
著作論文
- Isolation and Identification of Lactic Acid Bacteria in Traditional Fermented Sushi, Funazushi, from Japan
- Biotin, Niacin, and Pantothenic Acid Assay Using Lyophilized Lactobacillus plantarum ATCC 8014
- Selection of Lactic Acid Bacteria as Starter Cultures for Fermented Meat Products
- Selection of Lactic Acid Bacteria as Starter Cultures for Fermented Meat Products