黄色ブドウ球菌の細胞質膜に及ぼすヘキサメタリン酸塩の影響
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概要
- 論文の詳細を見る
- 日本食品衛生学会の論文
- 1997-12-05
著者
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堤 将和
Faculty of Agriculture, Ibaraki University
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Tsutsumi Masakazu
Faculty Of Agriculture Ibaraki University
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Watanabe T
Sumitomo Metal Ind. Ltd.
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MATSUOKA Asao
Food Science and Human Nutrition, Kwassui Women's Junior College
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WATANABE Tadao
General Education, Fukuoka Jogakuin College
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Matsuoka Asao
Food Science And Human Nutrition Kwassui Women's Junior College
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松岡 麻男
Food Science and Human Nutrition, Kwassui Women's Junior College
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渡辺 忠雄
General Education, Fukuoka Jogakuin College
関連論文
- 子牛レンネットによる豚血液グロビンのゲル化
- Thermal and Functional Properties of Porcine Sarcoplasmic Proteins : A Comparison with Some Water-soluble Animal Proteins
- Thermal and Functional Properties of Porcine Sarcoplasmic Proteins : A Comparison with Some Water-soluble Animal Proteins
- 黄色ブドウ球菌の細胞質膜に及ぼすヘキサメタリン酸塩の影響
- Inhibitory Effect of Hexametaphosphate on the Growth of Staphylococcus aureus
- Thermal and Functional Properties of Porcine Sarcoplasmic Proteins: A Comparison with Some Wateroluble Animal Proteins