Works matching IS 1341027X AND DT 2020 AND VI 67 AND IP 7
Results: 4
和食文化の保護・継承の取組.
- Published in:
- Journal of the Japanese Society of Food Science & Technology / Nippon Shokuhin Kagaku Kogaku Kaishi, 2020, v. 67, n. 7, p. 242, doi. 10.3136/nskkk.67.242
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- Article
3 種の麹菌を用いて調製した玄米麹と玄米塩麹の 抗酸化活性とフェルラ酸含量
- Published in:
- Journal of the Japanese Society of Food Science & Technology / Nippon Shokuhin Kagaku Kogaku Kaishi, 2020, v. 67, n. 7, p. 236, doi. 10.3136/nskkk.67.236
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- Article
低温殺菌牛乳と超高温殺菌牛乳の風味特性.
- Published in:
- Journal of the Japanese Society of Food Science & Technology / Nippon Shokuhin Kagaku Kogaku Kaishi, 2020, v. 67, n. 7, p. 230, doi. 10.3136/nskkk.67.230
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- Article
ゲル状食品の弾性/破断解析.
- Published in:
- Journal of the Japanese Society of Food Science & Technology / Nippon Shokuhin Kagaku Kogaku Kaishi, 2020, v. 67, n. 7, p. 217, doi. 10.3136/nskkk.67.217
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- Article