Works matching IS 1341027X AND DT 2020 AND VI 67 AND IP 10
Results: 8
大豆加工食品の香気成分とその特性 ─魅力的な食品開発のための香り成分研究─
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- Journal of the Japanese Society of Food Science & Technology / Nippon Shokuhin Kagaku Kogaku Kaishi, 2020, v. 67, n. 10, p. 395, doi. 10.3136/nskkk.67.395
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研究小集会「大豆」開催の趣旨 大豆加工食品の美味しさに関する研究.
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- Journal of the Japanese Society of Food Science & Technology / Nippon Shokuhin Kagaku Kogaku Kaishi, 2020, v. 67, n. 10, p. 392, doi. 10.3136/nskkk.67.392
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セイヨウナシバートレットおよびチュウゴクナシ千両の セミドライフルーツ加工適性
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- Journal of the Japanese Society of Food Science & Technology / Nippon Shokuhin Kagaku Kogaku Kaishi, 2020, v. 67, n. 10, p. 384, doi. 10.3136/nskkk.67.384
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市販味噌に混入させた大腸菌O157の消長.
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- Journal of the Japanese Society of Food Science & Technology / Nippon Shokuhin Kagaku Kogaku Kaishi, 2020, v. 67, n. 10, p. 376, doi. 10.3136/nskkk.67.376
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ピログルタミルペプチドのIL-10産生促進 およびMMP-13産生抑制効果.
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- Journal of the Japanese Society of Food Science & Technology / Nippon Shokuhin Kagaku Kogaku Kaishi, 2020, v. 67, n. 10, p. 368, doi. 10.3136/nskkk.67.368
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マイタケ由来のプロテアーゼが米飯の物性 および米タンパク質に与える影響
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- Journal of the Japanese Society of Food Science & Technology / Nippon Shokuhin Kagaku Kogaku Kaishi, 2020, v. 67, n. 10, p. 360, doi. 10.3136/nskkk.67.360
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新しい食品微生物制御の展開─バクテリオファージの利用.
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- Journal of the Japanese Society of Food Science & Technology / Nippon Shokuhin Kagaku Kogaku Kaishi, 2020, v. 67, n. 10, p. 352, doi. 10.3136/nskkk.67.352
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麺の乾燥特性の解明と評価技術の開発.
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- Journal of the Japanese Society of Food Science & Technology / Nippon Shokuhin Kagaku Kogaku Kaishi, 2020, v. 67, n. 10, p. 347, doi. 10.3136/nskkk.67.347
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- Article