YAMAGUCHI Hiroko | Laboratory of Marine Biochemistry, Graduate School of Agricultural and Life Sciences, The University of Tokyo

スポンサーリンク

概要

関連著者

Kaneko Gen
Laboratory Of Aquatic Molecular Biology And Biotechnology Graduate School Of Agricultural And Life S
Nakaya Misako
Laboratory Of Aquatic Molecular Biology And Biotechnology Graduate School Of Agricultural And Life S
Yoneda Chie
Faculty Of Human Life And Environmental Science Ochanomizu University
Ushio Hideki
Laboratory Of Food Function Department Of Food Science And Technology Tokyo University Of Marine Sci
MOCHIZUKI Toshitaka
Kawaku Company Limited
Watabe Shugo
Laboratory Of Aquatic Molecular Bilhogy And Biotechnology Graduate School Of Agricultural And Life S
FUKAMI Katsuya
Material Management Center of Kyushu University
YAMAGUCHI Hiroko
Laboratory of Marine Biochemistry, Graduate School of Agricultural and Life Sciences, The University of Tokyo

著作論文

Comparison in taste and extractive components of boiled dorsal muscle and broth from half-smooth golden puffer Lagocephalus spadiceus caught in Japan with those of the same fish imported

スポンサーリンク