Microbial and chemical properties of aji-no-susu, a traditional fermented fish with rice product in the Noto Peninsula, Japan

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概要

• 論文の詳細を見る
• 2009-11-01

著者

• YANO Toshihiro

  Department of Material Science, Graduate School of Science, Osaka City University

• TAKAHASHI Hajime

  Department of Agricultural Chemistry, Faculty of Agriculture, Tohoku University

• Take Harumi

  Chemistry And Food Department Industrial Research Institute Of Ishikawa

• Yano Toshihiro

  Department Of Food Science Ishikawa Agricultural College

• Yano Toshihiro

  Department Of Food Science Ishikawa Prefectural University

• KIMURA Bon

  Department of Food Science and Technology, Tokyo University of Fisheries

• Kimura Bon

  Department Of Food Science And Technology Tokyo University Of Marine Science And Technology

• Kimura Bon

  Department Of Food Science And Technology Faculty Of Marine Science Tokyo University Of Marine Scien

• KUDA Takashi

  Department of Food Science and Technology, Tokyo University of Marine Science and Technology

• TANIBE Reiko

  Ishikawa Prefecture Fisheries Research Center

• MORI Mayumi

  Ishikawa Prefecture Fisheries Research Center

• MICHIHATA Toshihide

  Chemistry and Food Department, Industrial Research Institute of Ishikawa

• Kuda Takashi

  Department Of Food Science And Technology Tokyo University Of Marine Science And Technology

• Yano Toshihiro

  Ishikawa Prefectural Univ. Ishikawa

• Michihata Toshihide

  Chemistry And Food Department Industrial Research Institute Of Ishikawa

• Takahashi Hajime

  Department Of Agricultural Chemistry Faculty Of Agriculture Tohoku University

• Takahashi Hajime

  Department Of Food Science And Technology Tokyo University Of Marine Science And Technology

• Takahashi Hajime

  Department Of Agricultural Chemistry Faculty Of Agriculture Tohoku Uleiversity

• YANO Toshihiro

  Department of Food Science and Technology, Kyoto University

• YANO Toshihiro

  Department of Applied Chemistry, Nagoya Institute of Technology

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