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山梨県工業技術センター | 論文
- 小梅漬けの細胞壁多糖類構成蛋白質のアミノ酸組成
- 梅漬けから分離した産膜酵母に対するユッカ抽出物の抗菌性
- Comparison of Chemical Constituents in Cherries Grown in Japan with Cherries Imported from America and Their Changes during Storage
- 各種果実類からの乳酸菌飲料の開発
- 各種果実類のポリフェノール含量と機能性
- The Effect of Initial Sodium Chloride Concentration and Amount of Additional Calcium Compounds on the Yield and Hardness of Salted Mume Fruit under Early Brining Process.
- Storage Quality of "Taiyo" plum at Various Temperatures.
- 301 大臼歯における歯根の三次元生体適応形状解析(バイオメカニクス)
- A Comparison of Constituents of Mume Fruit in Relation to Variety.
- Changes in the Contents of Chemical Constituents in Middle Size 'Shirokaga' Mume Fruit in Relation to Maturity at Harvest and during Ripening.
- 552 拡散接合面の熱的挙動に関する研究(接着接合の力学I)
- The Effect of Harvest Maturity and Storage Temperature on Physiological Characteristics and Chemical Constituents of A Small Size Mume (Japanese Apricot) Fruit.
- 506 チタン材への微小穴あけ加工 : 振動切削の効果(切削・研削・研磨加工II)
- Vanadium concentrations in Commercial Mineral Waters
- Changes in Hardness and Pectic Substances of Mume Fruit during Maturation and Storage.