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Faculty of Regional Studies Gifu University | 論文
- ジオテキスタイル補強盛土の新しい設計原理
- アジア諸国における食肉市場の構造
- On the Predator-Prey Dynamics : Considering the Age-dependent Outlivability of the Prey
- 殺虫剤使用が害虫-天敵系にもたらす反動のモデル化とシミュレーション
- Lotka-Volterra系の個体数安定性制御について
- Mitochondrial DNA divergence in yoshinobori gobies (Rhinogobius species complex) between the Bonin Islands and the Japan-Ryukyu Archipelago
- Some Aspects of the Combined Trip Distribution and Assignment Model Derived from the User Equilibrium Concept
- Genetic Differentiation of the Gobies Gymnogobius castaneus and G. taranetzi in the Region Surrounding the Sea of Japan as Inferred from a Mitochondrial Gene Genealogy
- Livestock Farming in Tropical Developing Asian Countries : A Comparative Study of Livestock Systems in South Asia
- Complete mitochondrial DNA sequences of two haplotypes of the smallmouth bass, Micropterus dolomieu, collected from nonindigenous populations in Japan
- The Structural Stability of Seven-Coordinate Divalent Cations in the First Transition Series Relevant to the Water-Exchange Reaction Mechanism
- The Stability of Seven-Coordinate Species of Earlier Members in the First Transition Series : Heptahydrated Ti(II), V(II), Cr(II), and Mn(II) Ions Relevant to Intermediate and Transition State in Water-Exchange Reaction
- Theoretical Study of Water-Exchange Reactions of Hexahydrated Divalent Cations in the First Transition Series: Relationship between Reaction Mechanism and Stability of Heptacoordinated Species
- Phylogenetic Characterization of Orientia tsutsugamushi Isolated in Taiwan According to the Sequence Homologies of 56-kDa Type-Specific Antigen Genes
- Epidemiological Survey of Orientia tsutsugamushi Distribution in Field Rodents in Saitama Prefecture, Japan, and Discovery of a New Type
- Isolation of Orientia tsutsugamushi from Leptotrombidium fuji and Its Characterization
- 織物による吸水過程の多モード性
- 遅延現象とみなした織物の吸水過程の解析
- Identification of Microorganisms in Traditional Asian Foods Made with Fermented Wheat Flour and Their Hypoallergenization
- The Safety of Leavening Bacterium (Enterobacter cloacae GAO) in Wheat Flour Food(Microbiology & Fermentation Industry)