Effect of oil droplet sizes of oil-in-water emulsion on the taste impressions of added tastants
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概要
- 論文の詳細を見る
- 2006-08-01
著者
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OHSHIMA Toshiaki
Department of Food Science and Technology, Tokyo University of Marine Science and Technology
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USHIO Hideki
Department of Food Science and Technology, Tokyo University of Marine Science and Technology
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Ohshima Toshiaki
Department Of Food Science And Technology Tokyo University Of Fisheries
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Ohshima Toshiaki
Department Of Food Science And Technology Tokyo University Of Marine Science And Technology
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Ushio Hideki
Department Of Food Science And Technology Tokyo University Of Marine Science And Technology
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Ushio Hideki
Department Of Food Science And Technology Tokyo University Of Fisheries
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Doisaki Nobushige
Nippon Suisan Kaisha Ltd
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NAKAYA KYOKO
Department of Food Science and Technology, Tokyo University of Marine Science and Technology
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KOHATA TOMOKO
Nippon Suisan Kaisha Ltd
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Nakaya Kyoko
Department Of Food Science And Technology Tokyo University Of Marine Science And Technology
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