Measurement of Temperature of Food Materials during Extrusion Cooking
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概要
- 論文の詳細を見る
- 社団法人日本農芸化学会の論文
- 1986-06-23
著者
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Kitabatake Naofumi
Research Institute for Food Science, Kyoto University
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Kitabatake Naofumi
Research Institute For Food Science Kyoto University
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Doi Etsushiro
Research Institute For Food Science Kyoto University
関連論文
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- Monitoring the Irradiation-induced Conformational Changes of Ovalbumin by Using Monoclonal Antibodies and Surface Plasmon Resonance
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