SHIMODA Mitsuya | 論文著者

Department Of Bioscience And Biotechnology Faculty Of Agriculture Kyushu University

Department of Bioscience and Biotechnology, Faculty of Agriculture, Kyushu University

Department of Food Science & Technology, Faculty of Agriculture, Kyushu University

Department of Food Science and Techno1ogy, Faculty of Agriculture

Department Of Food Science And Technology Faculty Of Agriculture Kyushu University

Department of Food Science and Technology, Faculty of Agriculture, Kyushu University

Division Of Bioresource And Bioenvironmental Sciences Kyushu University

Division of Bioresource and Bioenvironmental Sciences, Kyushu University

Division Of Bioresources And Bioenvironmental Sciences Kyushu University

Division of Bioresources and Bioenvironmental Sciences, Kyushu University

Division of Food Science & Biotechnology, Department of Bioscience & Biotechnology, Kyushu University

Graduate School of Bioresource and Bioenvironmental Sciences

Laboratory of Food Biotechnology, Department of Bioscience and Biotechnology, Division of Bioresource and Bioenvironmental Science, Graduate School of Kyushu University

Laboratory Of Food Process Engineering Department Of Bioscience And Biotechnology Kyushu University

Laboratory Of Food Process Engineering Division Of Bioresource And Bioenvironmental Sciences Graduat

Laboratory Of Food Process Engineering Division Of Food Biotechnology Department Of Bioscience And B

Laboratory Of Food Process Engineering Division Of Food Biotechnology Department Of Bioscience And B

Laboratory Of Food Process Engineering Division Of Food Biotechnology Department Of Bioscience And B

Laboratory Of Food Process Engineering Division Of Food Biotechnology Department Of Bioscience And B

Laboratory Of Food Process Engineering Division Of Food Biotechnology Department Of Bioscience And B