Two Classes of Allergens, Parvalbumins and Higher Molecular Weight Substances, in Japanese Eel and Bigeye Tuna
スポンサーリンク
概要
- 論文の詳細を見る
- Japanese Society of Fisheries Scienceの論文
- 1999-12-01
著者
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Shiomi K
Department Of Food Science And Technology Tokyo University Of Marine Science And Technology
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Kazuo Shiomi
Department Of Food Science And Technology Tokyo University Of Fisheries
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Shiomi Kazuo
東京海洋大学 食品衛生化学研究室
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Shiomi Kazuo
Department Of Food Science And Technology Tokyo University Of Marine Science And Technology
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Hamada Yuki
Department Of Food Science And Technology Tokyo University Of Fisheries
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NAGASHIMA Yuji
Department of Food Science and Technology, Tokyo University of Marine Science and Technology
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Nagashima Y
Department Of Food Science And Technology Tokyo University Of Marine Science And Technology
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SEKIGUCHI Kaori
Department of Food Science and Technology, Tokyo University of Fisheries
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SHIMAKURA Kuniyoshi
Department of Food Science and Technology, Tokyo University of Fisheries
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Nagashima Yuji
Deparment Of Food Science And Technology Tokyo University Of Fisheries
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Hamada Yu-ichi
Department Of Food Science And Technology Tokyo University Of Fisheries
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Nakao Yoshiki
Nagahama Institute For Biochemical Science Oriental Yeast Co. Ltd.
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Shimakura Kuniyoshi
Department Of Food Science And Technology Faculty Of Marine Science Tokyo University Of Marine Scien
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Sekiguchi Kaori
Department Of Food Science And Technology Tokyo University Of Fisheries
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