Found: 4

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  • 色彩を用いたチーズブレッドの香りの評価.

    Published in:
    Journal of the Japanese Society of Food Science & Technology / Nippon Shokuhin Kagaku Kogaku Kaishi, 2020, v. 67, n. 5, p. 149, doi. 10.3136/nskkk.67.149
    By:
    • 森田亜紀;
    • 早川文代;
    • 香西みどり
    Publication type:
    Article

  • 高齢者の嗅覚の劣化について.

    Published in:
    Journal of the Japanese Society of Food Science & Technology / Nippon Shokuhin Kagaku Kogaku Kaishi, 2020, v. 67, n. 5, p. 163, doi. 10.3136/nskkk.67.163
    By:
    • 畑江敬子;
    • 平野公美子;
    • 戸田貞子;
    • 竹内富士雄
    Publication type:
    Article

  • 連続水蒸気蒸留抽出とAEDA 法による クッキーに含まれる主要な 臭い物質の同定

    Published in:
    Journal of the Japanese Society of Food Science & Technology / Nippon Shokuhin Kagaku Kogaku Kaishi, 2020, v. 67, n. 5, p. 171, doi. 10.3136/nskkk.67.171
    By:
    • 江木伸子;
    • 平尾和子;
    • 三星沙織;
    • 米山陽子;
    • 村上昌弘;
    • 田中直義
    Publication type:
    Article

  • プラズマ殺菌.

    Published in:
    Journal of the Japanese Society of Food Science & Technology / Nippon Shokuhin Kagaku Kogaku Kaishi, 2020, v. 67, n. 5, p. 176, doi. 10.3136/nskkk.67.176
    Publication type:
    Article