2G14-3 Comparisons of Sensory Quality, Nutrition Value and Microbial Composition among Home-made and Commercial Soypaste in China

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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
• 2007-08-02

著者

• 石井 正浩

  University Of Tokyo

• 石井 正治

  東京大学大学院農学生命科学研究科応用工学専攻

• Igarashi Y

  Graduate School Of Agricultural And Life Sciences The University Of Tokyo

• Igarashi Yasuo

  Department Of Biotechnology Graduate School Of Agricultural And Life Sciences University Of Tokyo

• Igarashi Yasuo

  University Of Tokyo

• Ishii M

  Department Of Biotechnology Graduate School Of Agricultural And Life Sciences University Of Tokyo

• Ishii Masaharu

  Dep. Of Biotechnology Graduate School Of Agricultural And Life Sciences Univ. Of Tokyo

• Igarashi Y

  Dep. Of Biotechnology Graduate School Of Agricultural And Life Sci. The Univ. Of Tokyo Yayoi 1-1-1 B

• Igarashi Yasuo

  Graduate School Of Biotechnology The Univ. Of Tokyo

• Cui Zong

  College of Agronomy and Biotechnology, China Agricultural University

• LI XianMei

  College of Agronomy and Biotechnology, China Agricultural University

• Cui ZongJun

  College of Agronomy and Biotechnology, China Agricultural University

• HARUTA Shin

  Graduate School of Agricultural and Life Sciences, the Univesity of Tokyo

• ISHII Masaharu

  Graduate School of Agricultural and Life Sciences, the Univesity of Tokyo

• Haruta Shin

  Division Of Microbial Chemistry Faculty Of Pharmaceutical Science Chiba University

• Igarashi Yasuo

  Department Of Biotechnology The University Of Tokyo

• Igarashi Y

  Univ. Tokyo Tokyo Jpn

• Igarashi Yasuo

  Department Of Biotechnology Graduate School Of Agricultural And Life Sciences The University Of Toky

• Cui Zong

  College Of Agronomy And Biotechnology China Agricultural University

• Li Xianmei

  College Of Agronomy And Biotechnology China Agricultural University

• Ishii Masaharu

  Graduate School Of Agricultural And Life Sciences The University Of Tokyo

• Haruta Shin

  Department Of Biotechnology Graduate School Of Agricultural And Life Sciences The University Of Toky

• Cui Zongjun

  College Of Agronomy And Biotechnology China Agricultural University

• Hasegawa S

  Department Of Biomolecular Engineering Graduate School Of Engineering Thhoku University

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