Works matching IS 1341027X AND DT 2023 AND VI 70 AND IP 1
Results: 7
食感と血のような味質を改善した「蝦夷鹿ソーセージ」の開発.
- Published in:
- Journal of the Japanese Society of Food Science & Technology / Nippon Shokuhin Kagaku Kogaku Kaishi, 2023, v. 70, n. 1, p. 25, doi. 10.3136/nskkk.NSKKK-D-22-00036
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- Article
エラストグラフィー.
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- Journal of the Japanese Society of Food Science & Technology / Nippon Shokuhin Kagaku Kogaku Kaishi, 2023, v. 70, n. 1, p. 53
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- Article
突然変異体を用いたダイズの油脂成分改変.
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- Journal of the Japanese Society of Food Science & Technology / Nippon Shokuhin Kagaku Kogaku Kaishi, 2023, v. 70, n. 1, p. 47, doi. 10.3136/nskkk.NSKKK-D-22-00056
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- Article
リン核定量NMR法によるサプリメント中の ホスファチジルセリン定量法の妥当性検討
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- Journal of the Japanese Society of Food Science & Technology / Nippon Shokuhin Kagaku Kogaku Kaishi, 2023, v. 70, n. 1, p. 33, doi. 10.3136/nskkk.NSKKK-D-22-00020
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- Article
研究小集会「大豆」開催の趣旨 大豆加工食品の美味しさに関する研究 大豆育種の現状と展望その2
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- Journal of the Japanese Society of Food Science & Technology / Nippon Shokuhin Kagaku Kogaku Kaishi, 2023, v. 70, n. 1, p. 43, doi. 10.3136/nskkk.NSKKK-D-22-00028
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- Article
食品加工副産物を利用したクロアワビ （Haliotis discus discus Reeve）養殖飼料の開発.
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- Journal of the Japanese Society of Food Science & Technology / Nippon Shokuhin Kagaku Kogaku Kaishi, 2023, v. 70, n. 1, p. 13, doi. 10.3136/nskkk.NSKKK-D-22-00044
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- Article
高タンパク低アミロース米「きらほ」米飯の 冷蔵保存下における物性変化
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- Journal of the Japanese Society of Food Science & Technology / Nippon Shokuhin Kagaku Kogaku Kaishi, 2023, v. 70, n. 1, p. 1, doi. 10.3136/nskkk.NSKKK-D-22-00046
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- Article