Tamaki Hisanori | 論文著者

Department Of Biochemical Science And Technology Faculty Of Agriculture Kagoshima University

Department of Biochemical Science and Technology, Faculty of Agriculture, Kagoshima University

Department Of Food Science And Technology Faculty Of Agriculture Kyoto University:the Japan Society

Department of Food Science and Technology, Kyoto University

Division Of Applied Life Sciences Graduate School Of Agriculture Kyoto University

Division of Applied Life Sciences, Graduate School of Agriculture, Kyoto University

Division Of Integrated Life Sciences Graduate School Of Biostudies Kyoto University

Division of Integrated Life Sciences, Graduate School of Biostudies, Kyoto University

Division Of Shochu Fermentation Technology Education And Research Center For Fermentation Studies Fa

Division Of Shochu Fermentation Technology Education And Research Center For Fermentation Studies Faculty Of Agriculture Kagoshima University

Division of Shochu Fermentation Technology, Education and Research Center for Fermentation Studies, Faculty of Agriculture, Kagoshima University

Education and Research Center for Fermentation Studies, Faculty of Agriculture, Kagoshima University

Education and Research Centre for Fermentation Studies, Faculty of Agriculture, Kagoshima University

Faculty of Agriculture, Kagoshima University

Industrial Research Institute Of Ishikawa

Laboratory Of Shochu Fermentation Technology Faculty Of Agriculture Kagoshima University

The United Graduate School of Agricultural Sciences, Kagoshima University