Effects of ^<60>Co γ-rays on the Natto Preparation and Bacillus natto

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概要

著者

Murao Sawao
University Of Osaka Prefecture Department Of Agricultural Chemistry
Murao Sawao
University Of Osaka Prefecture Department Of Agriculture Lab. Fermentation Chemistry
Omata Shojiro
University Of Osaka Prefecture Department Of Agricultural Chemistry
Omata Shojiro
University Of Osaka Prefecture Department Of Agriculture Lab. Fermentation Chemistry
Ueno Teruo
Radiation Research Center Of Osaka Prefecture
Tanaka Yoshiko
Osaka City University Faculty Of The Science Of Living Food And Nutrition Department
INAMORI Shigeki
University of Osaka Prefecture, Department of Agriculture, Lab. Fermentation Chemistry
URAKAMI Chieko
Osaka City University, Faculty of the Science of Living, Food and Nutrition Department
JONO Akiko
Osaka City University, Faculty of the Science of Living, Food and Nutrition Department
MORITA Haruyo
Osaka City University, Faculty of the Science of Living, Food and Nutrition Department
Jono Akiko
Osaka City University Faculty Of The Science Of Living Food And Nutrition Department
Morita Haruyo
Osaka City University Faculty Of The Science Of Living Food And Nutrition Department
Urakami Chieko
Osaka City University Faculty Of The Science Of Living Food And Nutrition Department
Inamori Shigeki
University Of Osaka Prefecture Department Of Agriculture Lab. Fermentation Chemistry
Urakami Chieko
Osaka City University Faculty of the Science of Living

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