KAWAI Yuji | 論文著者

Department of Chemical Engineering and Materials Science, Faculty of Science and Engineering, Doshisha University

Department of Marine Bioresources Chemistry, Faculty of Fisheries, Hokkaido University

Department Of Materials Chemistry Faculty Of Science And Technology Ryukoku University

Department of Materials Chemistry, Faculty of Science and Technology, Ryukoku University

Department of Production Systems Engineering, Toyohashi University of Technology

Division Of Marine Life Science Faculty Of Fisheries Sciences Hokkaido University

Division of Marine Life Science, Faculty of Fisheries Sciences, Hokkaido University

Faculty Of Fisheries Sciences Hokkaido University

Faculty of Fisheries, Hokkaido University

Hatano Research Institute, Food and Drug Safety Center

Laboratory of Food Wholesomeness, Faculty of Fisheries, Hokkaido University

Laboratory of Marine Food Science and Technology, Faculty of Fisheries Sciences, Hokkaido University

Laboratory Of Marine Food Technology Faculty Of Fisheries Hokkaido University

Toyohashi University Of Technology