Works matching IS 1341027X AND DT 2021 AND VI 68 AND IP 1
Results: 5
異なる工程で造られたかつお節の普通肉 および血合肉に含まれるエキス成分.
- Published in:
- Journal of the Japanese Society of Food Science & Technology / Nippon Shokuhin Kagaku Kogaku Kaishi, 2021, v. 68, n. 1, p. 38, doi. 10.3136/nskkk.68.38
- By:
- Publication type:
- Article
recA 遺伝子の破壊による曳糸性の安定化した納豆菌の分子育種.
- Published in:
- Journal of the Japanese Society of Food Science & Technology / Nippon Shokuhin Kagaku Kogaku Kaishi, 2021, v. 68, n. 1, p. 32, doi. 10.3136/nskkk.68.32
- By:
- Publication type:
- Article
地域特産果実を副原料として用いた新香気クラフトビールの開発.
- Published in:
- Journal of the Japanese Society of Food Science & Technology / Nippon Shokuhin Kagaku Kogaku Kaishi, 2021, v. 68, n. 1, p. 21, doi. 10.3136/nskkk.68.21
- By:
- Publication type:
- Article
エタノール水溶液を用いて前処理した 乳清タンパク質のゲル形成機構 ─その超音波特性とタンパク質高次構造変化─.
- Published in:
- Journal of the Japanese Society of Food Science & Technology / Nippon Shokuhin Kagaku Kogaku Kaishi, 2021, v. 68, n. 1, p. 10, doi. 10.3136/nskkk.68.10
- By:
- Publication type:
- Article
「おいしさ」の評価法を探るイタリアとフランスの食彩紀行.
- Published in:
- Journal of the Japanese Society of Food Science & Technology / Nippon Shokuhin Kagaku Kogaku Kaishi, 2021, v. 68, n. 1, p. 1, doi. 10.3136/nskkk.68.1
- By:
- Publication type:
- Article