Works matching IS 1341027X AND DT 2021 AND VI 68 AND IP 9
Results: 5
卵白オボムコイド・米γ-グロブリン混合タンパク質の 加熱誘導ゲル化特性
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- Journal of the Japanese Society of Food Science & Technology / Nippon Shokuhin Kagaku Kogaku Kaishi, 2021, v. 68, n. 9, p. 380, doi. 10.3136/nskkk.68.380
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水稲栽培における卵殻施用が米飯の利用価値を広げる.
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- Journal of the Japanese Society of Food Science & Technology / Nippon Shokuhin Kagaku Kogaku Kaishi, 2021, v. 68, n. 9, p. 390, doi. 10.3136/nskkk.68.390
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「研究小集会卵2019」（2019 年8 月31日藤女子大学）の趣旨.
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- Journal of the Japanese Society of Food Science & Technology / Nippon Shokuhin Kagaku Kogaku Kaishi, 2021, v. 68, n. 9, p. 388, doi. 10.3136/nskkk.68.388
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アミノ酸ラセマーゼ遺伝子の制限酵素断片長多型に基づく Lactobacillus gasseri/paragasseriの迅速識別法
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- Journal of the Japanese Society of Food Science & Technology / Nippon Shokuhin Kagaku Kogaku Kaishi, 2021, v. 68, n. 9, p. 375, doi. 10.3136/nskkk.68.375
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天候不順時における水稲の安定生産に資するCa 施用効果.
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- Journal of the Japanese Society of Food Science & Technology / Nippon Shokuhin Kagaku Kogaku Kaishi, 2021, v. 68, n. 9, p. 395, doi. 10.3136/nskkk.68.395
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- Article