Works matching IS 1341027X AND DT 2022 AND VI 69 AND IP 5
Results: 6
魚介類におけるクロロホルムを使用しない 脂質および脂肪酸抽出法の比較検討
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- Journal of the Japanese Society of Food Science & Technology / Nippon Shokuhin Kagaku Kogaku Kaishi, 2022, v. 69, n. 5, p. 247, doi. 10.3136/nskkk.69.247
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- Article
放射光マイクロビームX 線回折法による乳化剤結晶に対する 油脂の結晶化様式の解析
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- Journal of the Japanese Society of Food Science & Technology / Nippon Shokuhin Kagaku Kogaku Kaishi, 2022, v. 69, n. 5, p. 235, doi. 10.3136/nskkk.69.235
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- Article
県内分離乳酸菌を活用したサワービールの開発.
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- Journal of the Japanese Society of Food Science & Technology / Nippon Shokuhin Kagaku Kogaku Kaishi, 2022, v. 69, n. 5, p. 225, doi. 10.3136/nskkk.69.225
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- Article
油による米菓食感の変化と油の浸透度の可視化.
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- Journal of the Japanese Society of Food Science & Technology / Nippon Shokuhin Kagaku Kogaku Kaishi, 2022, v. 69, n. 5, p. 213, doi. 10.3136/nskkk.69.213
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- Article
腸管を介した食物繊維の新規生理活性機構の解明.
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- Journal of the Japanese Society of Food Science & Technology / Nippon Shokuhin Kagaku Kogaku Kaishi, 2022, v. 69, n. 5, p. 203, doi. 10.3136/nskkk.69.203
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- Article
QOL の向上に資する機能性食品素材の開発と 実用化に関する研究 （令和3 年度日本食品科学工学会学会賞）
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- Journal of the Japanese Society of Food Science & Technology / Nippon Shokuhin Kagaku Kogaku Kaishi, 2022, v. 69, n. 5, p. 185, doi. 10.3136/nskkk.69.185
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- Article