Use of Tylosin as a Food Preservative
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概要
- 論文の詳細を見る
- 社団法人日本生物工学会の論文
- 1966-11-25
著者
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Nakano Eiji
Department Of Fermentation Technology Faculty Of Engineering Osaka University
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Shibasaki Isao
Department of Fermentation Technology, Faculty of Engineering, Osaka University
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Horie Hideko
Department of Fermentation Technology, Faculty of Engineering, Osaka University
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Iida Satsuki
Department of Fermentation Technology, Faculty of Engineering, Osaka University
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Horie Hideko
Department Of Fermentation Technology Faculty Of Engineering Osaka University
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Iida Satsuki
Department Of Fermentation Technology Faculty Of Engineering Osaka University
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Shibasaki Isao
Department Of Fermentation Technology Faculty Of Engineering Osaka University
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芝崎 勲
Department of Fermentation Technology, Faculty of Engineering, Osaka University
関連論文
- Ferromagnetism and Superconductivity in Quark Matter : Color Magnetic Superconductivity (Various phases in high density matter)
- Use of Tylosin as a Food Preservative
- Single-strand Breakage of DNA in Bacillus subtilis Induced by Cell Drying on a Hydrophobic Filter Membrane