Assessment of the Microbial Contribution to the Processing of Salted Salmon Roe (Sujiko)
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概要
- 論文の詳細を見る
- 2007-09-10
著者
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NAKAGAWA Tomoyuki
Department of Chemistry and Biochemistry, Graduate School of Engineering, Kyushu University
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MIYAJI TATSURO
Department of Food Science and Technology, Faculty of Bioindustry, Tokyo University of Agriculture
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TOMIZUKA NOBORU
Department of Food Science and Technology, Faculty of Bioindustry, Tokyo University of Agriculture
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Tomizuka Noboru
National Institute of Bioscience and Human-Technology (NIBH)
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Nakagawa Tomoyuki
Division Of Applied Life Sciences Graduate School Of Agriculture Kyoto University
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Miyaji Tatsuro
Department Of Bioproduction Science School Of Horticulture Chiba University:(present Address) Depart
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Nakagawa Tomoyuki
Department Of Chemistry And Biochemistry Graduate School Of Engineering Kyushu University
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