Specific Detection by the Polymerase Chain Reaction of Potentially Allergenic Salmonid Fish Residues in Processed Foods
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概要
- 論文の詳細を見る
- 2012-05-23
著者
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AKIYAMA Hiroshi
National Institute of Health Sciences
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Shiomi K
Department Of Food Science And Technology Tokyo University Of Marine Science And Technology
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Kazuo Shiomi
Department Of Food Science And Technology Tokyo University Of Fisheries
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Shiomi Kazuo
東京海洋大学 食品衛生化学研究室
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Shiomi Kazuo
Tokyo Univ. Marine Sci. And Technol. Tokyo Jpn
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Nagashima Y
Department Of Food Science And Technology Tokyo University Of Marine Science And Technology
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Sugita-Konishi Yoshiko
National Institute of Health Sciences
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Nakano Shigeru
Food Safety Research Institute Nissin Food Products Co. Ltd.
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Ishizaki Shoichiro
Department Of Food Science And Technology Tokyo University Of Marine Science And Technology
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Akiyama H
Real Estate Science Graduate School Of Science And Technology Nihon University
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Nakao Yoshiki
Nagahama Institute For Biochemical Science Oriental Yeast Co. Ltd.
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Sakai Yumiko
Nagahama Institute For Biochemical Science Oriental Yeast Co. Ltd.
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Akiyama Hiroshi
Division Of Novel Foods And Immunochemistry National Institute Of Health Science
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Sakai Yumiko
National Inst. Of Health Sciences
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Yano Takeo
Nagahama Institute For Biochemical Science Oriental Yeast Co. Ltd.
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Akiyama Hiroshi
National Food Research Institute National Agriculture And Food Research Organization
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Yamada Toshihiro
Food Safety Research Institute Nissin Food Products Co. Ltd.
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Nakano Shigeru
Food Safety Res. Inst. Nissin Foods Holdings Co. Ltd.
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ISHIZAKI Shoichiro
Tokyo University of Marine Science and Technology
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NAGASHIMA Yuji
Tokyo University of Marine Science and Technology
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Yamada Toshihiro
Food Safety Research Institute Nissin Foods Holdings Co. Ltd.
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