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秋田県総合食品研究所 | 論文
- 特許制度と各種支援制度について
- 安全、高品質な食品の製造に関する研究--広域流通を目的とした賞味期限の長いきりたんぽの製造について
- 食品工場におけるカビの発生事例
- 安全、高品質な食品製造に関する研究--秋田県内中小食品製造工場におけるHACCP簡易構築の取り組み
- 清酒業界における密度測定について--浮ひょうと振動式密度計との測定値の比較
- 有用乳酸菌による味噌の着色抑制
- Effects of Temperature and Osmotic Pressure on Soaking Process of Soybeans
- Application of a portable near infrared spectrometer for the manufacturing of noodle products
- NIR analysis of rice bran depending on different percentages of rice polishing
- 色素培地を用いた優良酵母の育種とその酒造適性
- Purification and characterization of a thermostable raw starch digesting amylase from a Streptomyces sp. isolated in a milling factory
- Purification and Characterization of Cysteine Proteinase from a Baculovirus Gene
- Discrimination of palastics using a portable near infrared spectrometer
- Heat treatments of milled rice and properties of the flours
- Modification of gelatinization properties of rice flour by heat-treatment
- Studies on Textural and Chemical Changes in Aged Rice Grains
- Stimulative Effects of (22E,24R)-Ergosta-7,22-diene-3β,5α,6β-triol from Fruiting Bodies of Tricholoma auratum, on a Mouse Osteoblastic Cell Line, MC3T3-E1
- Production of L-lactic acid from spent grain, a by-product of beer production
- Sake Brewing from Liquefied-Rice with Immobilised Fungal Mycelia and Immobilised Yeast Cells
- Continuous production of L-lactic acid using fluidized bed reactor from malt feed, a by-product of beer production