Microbial and chemical properties of aji-no-susu, a traditional fermented fish with rice product in the Noto Peninsula, Japan
スポンサーリンク
概要
- 論文の詳細を見る
- 2009-11-01
著者
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YANO Toshihiro
Department of Material Science, Graduate School of Science, Osaka City University
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TAKAHASHI Hajime
Department of Agricultural Chemistry, Faculty of Agriculture, Tohoku University
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Take Harumi
Chemistry And Food Department Industrial Research Institute Of Ishikawa
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Yano Toshihiro
Department Of Food Science Ishikawa Agricultural College
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Yano Toshihiro
Department Of Food Science Ishikawa Prefectural University
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KIMURA Bon
Department of Food Science and Technology, Tokyo University of Fisheries
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Kimura Bon
Department Of Food Science And Technology Tokyo University Of Marine Science And Technology
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Kimura Bon
Department Of Food Science And Technology Faculty Of Marine Science Tokyo University Of Marine Scien
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KUDA Takashi
Department of Food Science and Technology, Tokyo University of Marine Science and Technology
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TANIBE Reiko
Ishikawa Prefecture Fisheries Research Center
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MORI Mayumi
Ishikawa Prefecture Fisheries Research Center
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MICHIHATA Toshihide
Chemistry and Food Department, Industrial Research Institute of Ishikawa
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Kuda Takashi
Department Of Food Science And Technology Tokyo University Of Marine Science And Technology
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Yano Toshihiro
Ishikawa Prefectural Univ. Ishikawa
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Michihata Toshihide
Chemistry And Food Department Industrial Research Institute Of Ishikawa
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Takahashi Hajime
Department Of Agricultural Chemistry Faculty Of Agriculture Tohoku University
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Takahashi Hajime
Department Of Food Science And Technology Tokyo University Of Marine Science And Technology
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Takahashi Hajime
Department Of Agricultural Chemistry Faculty Of Agriculture Tohoku Uleiversity
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YANO Toshihiro
Department of Food Science and Technology, Kyoto University
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YANO Toshihiro
Department of Applied Chemistry, Nagoya Institute of Technology
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