Works matching IS 1341027X AND DT 2022 AND VI 69 AND IP 12
Results: 4
黒ニンニクの製造条件が機能性アミノ酸含量に与える影響.
- Published in:
- Journal of the Japanese Society of Food Science & Technology / Nippon Shokuhin Kagaku Kogaku Kaishi, 2022, v. 69, n. 12, p. 573, doi. 10.3136/nskkk.69.573
- By:
- Publication type:
- Article
荷重, 振動, 音を用いたスナック菓子の食感推定.
- Published in:
- Journal of the Japanese Society of Food Science & Technology / Nippon Shokuhin Kagaku Kogaku Kaishi, 2022, v. 69, n. 12, p. 565, doi. 10.3136/nskkk.69.565
- By:
- Publication type:
- Article
種実類・豆類・肉類・卵類および乳類のクロロホルムを 使用しない脂質および脂肪酸分析法の比較検討
- Published in:
- Journal of the Japanese Society of Food Science & Technology / Nippon Shokuhin Kagaku Kogaku Kaishi, 2022, v. 69, n. 12, p. 557, doi. 10.3136/nskkk.69.557
- By:
- Publication type:
- Article
ニンニク関連化合物のラジカル消去活性と魚油の酸化抑制効果.
- Published in:
- Journal of the Japanese Society of Food Science & Technology / Nippon Shokuhin Kagaku Kogaku Kaishi, 2022, v. 69, n. 12, p. 549, doi. 10.3136/nskkk.69.549
- By:
- Publication type:
- Article