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日本食品照射研究協議会 | 論文
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- Analysis of gamma irradiated pepper constituents. (Part 3). The supercritical fluid extraction of pepper perfume.:The Supercritical Fluid Extraction of Pepper Perfume
- 海外における食品照射の動向
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- 食品照射との20余年+アルファ
- Dyes Film Radiation Indicator
- 10 MeV電子線を用いた放射線滅菌
- Irradiation at very low temperature and radiation sensitivity of microorganisms
- Effects of the Components in Growing Media on the Radioresistance of Bacterial Spores
- Radiation Chemistry of Food:Part I. Reaction rate constants of some food constituents with hydrated electrons and hydroxyl radicals
- Studies on Maturation Changes in Fruits Induced by Ionizing Radiation. IV:Effects of gamma radiation on the after-ripening of pear fruits
- Biochemical Effects of Gamma Radiation on Metabolic Changes in Potato, Sweet Potato and arrot Tissues in Response to Cutting
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- パパインのγ線によるアクリルアミドゲル包括とその保護試薬
- Effect of Irradiation and Food Preservatives on the Keeping Quality of Fish Fillets:II.. Change in the microflora of irradiated and food preservative treated fish fillets during storageat 0°C
- On the Treatment of Wiener Sausage with γ-Ray
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- Use of gamma irradiation for microbial inactivation of buckwheat flour and buckwheat food products. 1. Gamma irradiation to buckwheat grains with hulls, buckwheat flours and uncooked "soba" noodles.:1. Gamma Irradiation to Buckwheat Grains with Hulls, Buc
- Studies on the Irradiation Cleavage of Trimethylamine Oxide in Fish Flesh-III