WATANABE HISAHIKO | Department of Chemical Engineering, University of Tokyo
スポンサーリンク
概要
関連著者
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WATANABE HISAHIKO
Department of Chemical Engineering, University of Tokyo
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MIHORI Tomowo
Department of Food Science and Technology, Tokyo University of Fisheries
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Sakiyama Takaharu
Department Of Agricultural Chemistry Faculty Of Agriculture The University Of Tokyo
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Sugiyama Hiroki
Department Of Cardiovascular Medicine Okayama University Graduate School Of Medicine Dentistry And P
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Hu Yao
Department Of Biology Shenyang Teachers' College
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Hagiwara Tomoaki
Department Of Food Science And Technology Tokyo University Of Marine Science And Technology
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Sugiyama Hiroki
Department Of Food Science And Technology Tokyo University Of Marine Science And Technology
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Sakiyama Takaharu
Department Of Food Science And Technology Tokyo University Of Marine Science And Technology
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WATANABE Hisahiko
Department of Food Science and Technology, Tokyo University of Marine Science and Technology
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Hagiwara Tomoaki
Department of Applied Biological Chemistry, Division of Agriculture and Agricultural Life Sciences, The University of Tokyo:(Present address)Department of Food Science and Technology, tokyo University of Fisheries
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Watanabe Hisahiko
Department of Food Science and Technology, Tokyo University of Fisheries
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Suzuki Toru
Department of Food Science and Technology, Tokyo University of Fisheries
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Suzuki Toru
Department of Applied Electronics, Faculty of Industrial Science and Technology, Tokyo University of Science, 2641 Yamazaki, Noda, Chiba 278-8510, Japan
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TANG Cun
Department of Food Science and Technology, Tokyo University of Fisheries
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HU Yao
Department of Food Science and Technology, Tokyo University of Fisheries
著作論文
- Effects of Ionic Substances on the Adsorption of Egg White Proteins to a Stainless Steel Surface
- Effect of Lipid on the Compressive Fracture Stress of Concentrated Amorphous Solution in Frozen Foods.
- An Inverse Numerical Analysis to Predict the Temperature History during Freezing of Foods.