Ochi Hiroshi | Food Science & Technology Institute, Morinaga Milk Industry Co., Ltd.:Department of Biotechnology, Graduate School of Engineering, Osaka University
スポンサーリンク
概要
- 同名の論文著者
- Food Science & Technology Institute, Morinaga Milk Industry Co., Ltd.:Department of Biotechnology, Graduate School of Engineering, Osaka Universityの論文著者
関連著者
-
Bamba Takeshi
Department Of Applied Environmental Biology Graduate School Of Pharmaceutical Sciences Osaka Univers
-
Fukusaki Eiichiro
Department Of Biotechnology Faculty Of Engineering Osaka University
-
Naito Hiroshige
Department Of Biotechnology Graduate School Of Engineering Osaka University
-
Ochi Hiroshi
Food Science & Technology Institute, Morinaga Milk Industry Co., Ltd.:Department of Biotechnology, Graduate School of Engineering, Osaka University
-
IWATSUKI Keiji
Food Research and Development Laboratory, Morinaga Milk Industry Co., Ltd.
-
Iwatsuki Keiji
Food Sci. & Technol. Inst. Morinaga Milk Ind. Co. Ltd.
-
Naito Hiroshige
Department of Biotechnology, Graduate School of Engineering, Osaka University
-
IWATSUKI Keiji
Food Science and Technology Institute, Morinaga Milk Industry Co., Ltd.
-
Iwatsuki Keiji
Food Science And Technology Institute Morinaga Milk Industry Co. Ltd.
-
Ochi Hiroshi
Food Science and Technology Institute, Morinaga Milk Industry Co., Ltd.
-
Ochi Hiroshi
Food Science And Technology Institute Morinaga Milk Industry Co. Ltd.:department Of Biotechnology Graduate School Of Engineering Osaka University
-
IWATSUKI Keiji
Food Science & Technology Institute, Morinaga Milk Industry Co., Ltd.
著作論文
- Metabolomics-based component profiling of hard and semi-hard natural cheeses with gas chromatography/time-of-flight-mass spectrometry, and its application to sensory predictive modeling(BREWING AND FOOD TECHNOLOGY)
- Metabolomics-based component profiling of hard and semi-hard natural cheeses with gas chromatography/time-of-flight-mass spectrometry, and its application to sensory predictive modeling
- Metabolic fingerprinting of hard and semi-hard natural cheeses using gas chromatography with flame ionization detector for practical sensory prediction modeling(BREWING AND FOOD TECHNOLOGY)