Works matching IS 1341027X AND DT 2022 AND VI 69 AND IP 10
Results: 7
圧縮米飯粒法による3 品種の玄米飯の粒内部性状および 初期老化の特徴.
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- Journal of the Japanese Society of Food Science & Technology / Nippon Shokuhin Kagaku Kogaku Kaishi, 2022, v. 69, n. 10, p. 457, doi. 10.3136/nskkk.69.457
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対馬地鶏卵肉兼用鶏における卵の特徴.
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- Journal of the Japanese Society of Food Science & Technology / Nippon Shokuhin Kagaku Kogaku Kaishi, 2022, v. 69, n. 10, p. 499, doi. 10.3136/nskkk.69.499
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ニワトリのゲノム編集技術と食品産業への応用.
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- Journal of the Japanese Society of Food Science & Technology / Nippon Shokuhin Kagaku Kogaku Kaishi, 2022, v. 69, n. 10, p. 493, doi. 10.3136/nskkk.69.493
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- Article
「研究小集会 卵2021」（2021 年8 月27 日 九州大学）の趣旨.
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- Journal of the Japanese Society of Food Science & Technology / Nippon Shokuhin Kagaku Kogaku Kaishi, 2022, v. 69, n. 10, p. 491, doi. 10.3136/nskkk.69.491
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ニホンジカ肉とイノシシ肉の 調理におけるカリウム等 主要無機元素の挙動
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- Journal of the Japanese Society of Food Science & Technology / Nippon Shokuhin Kagaku Kogaku Kaishi, 2022, v. 69, n. 10, p. 481, doi. 10.3136/nskkk.69.481
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小豆餡の嗜好性と水分および 糖度との関係.
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- Journal of the Japanese Society of Food Science & Technology / Nippon Shokuhin Kagaku Kogaku Kaishi, 2022, v. 69, n. 10, p. 473, doi. 10.3136/nskkk.69.473
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登熟期の気温と精白米外観品質, α-アミラーゼ活性量, 米飯食味ならびに粘弾性の関連性
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- Journal of the Japanese Society of Food Science & Technology / Nippon Shokuhin Kagaku Kogaku Kaishi, 2022, v. 69, n. 10, p. 467, doi. 10.3136/nskkk.69.467
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- Article