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培養併用FISH（FISHFC）法を用いたサルモネラの迅速定量検出

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デジタル記事
清水, 茂雅, 青井, 良平, 小山内, 唯, 川合, 祐史, 山崎, 浩司Japanese Society for Food Science and Technology2013-01Food science and technology research19 1p.59-67
インターネットで読める全国の図書館
  • 掲載誌（ISSN）1341-7592

培養併用FISH（FISHFC）法を用いたサルモネラの迅速定量検出

培養併用FISH（FISHFC）法を用いたサルモネラの迅速定量検出
デジタル記事
2013Food Science and Technology Research19 1p.59-67
インターネットで読める全国の図書館

Food Science and Technology International, Tokyo

Food Science and Technology International, Tokyo
紙雑誌
Japanese Society for Food Science and Technology1997-1998<Z54-J39>
国立国会図書館
  • ISSN1341-7592
  • ISSN-L1341-7592
  • 改題前Food Science and Technology, International (ISSN:1341-7592)
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Food science and technology international, Tokyo : FSTI

Food science and technology international, Tokyo : FSTI
デジタル雑誌電子書籍・電子雑誌
Japanese Society for Food Science and Technology1995<ISSN>
国立国会図書館
  • ISSN-L1341-7592
  • 別の記録形式（ISSN）1341-7592
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Food Science and Technology, International

Food Science and Technology, International
紙雑誌
Japanese Society for Food Science and Technology1995-1996<Z54-J39>
国立国会図書館全国の図書館
  • ISSN1341-7592
  • ISSN-L1341-7592
  • 改題後Food Science and Technology International, Tokyo (ISSN:1341-7592)
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Inulo-Oligosaccharides: Continuous Production from Inulin by Immobilized Inulinase from Aspergillus niger and in vitro Utilization by Bifidobacteria

Inulo-Oligosaccharides: Continuous Production from Inulin by Immobilized Inulinase from Aspergillus niger and in vitro Utilization by Bifidobacteria
紙記事
中村, 豊彦, 平山, 匡男, 太田, 一良, Ogata, Yasuko, Kamo, Yoshihiro, Hirayama, Masao日本食品科学工学会2001Food Science and Technology Research7 2p.145-148
全国の図書館

Preparation and Enzymatic Properties of Aspergillus niger Endoinulinase Immobilized onto Various Polysaccharide Supports

Preparation and Enzymatic Properties of Aspergillus niger Endoinulinase Immobilized onto Various Polysaccharide Supports
紙記事
在田, 典弘, 太田, 一良, 中村, 豊彦, Fukushige, Tomoaki, Tokuda, Masaaki日本食品科学工学会2000Food Science and Technology Research6 1p.34-39
全国の図書館

Purification and Identification of Angiotensin I-Converting Enzyme Inhibitor from Morokheiya (Corchorus olitorius)

Purification and Identification of Angiotensin I-Converting Enzyme Inhibitor from Morokheiya (Corchorus olitorius)
紙記事
Kimoto, Koichi, Kuroda, Yuko, Saito, Yumiko, Yamamoto, Junko, Murakami, Tetsuo, Aoyagi, Yasuo日本食品科学工学会1998-08Food Science and Technology International, Tokyo4 3p.223-226
全国の図書館
  • 掲載誌（ISSN）1341-7592

Effect of Starch Properties on the Extent of Breakage of Non-Glutinous Dried Rice Cake

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デジタル記事
Yoshii, Youichi, Arisaka, Masami, Joh, Toshio, Hayakawa, Toshiro日本食品科学工学会1998-05Food Science and Technology International, Tokyo4 2p.121-124
全国の図書館
  • 掲載誌（ISSN）1341-7592

Monitoring of the Maillard Reaction Based on the Reduction of Tetrazolium Salt XTT.

Monitoring of the Maillard Reaction Based on the Reduction of Tetrazolium Salt XTT.
デジタル記事
1998Food Science and Technology International, Tokyo4 4p.258-263
インターネットで読める全国の図書館

Gelation of Porcine Globin by Pepsin Treatment.

Gelation of Porcine Globin by Pepsin Treatment.
デジタル記事
1998Food Science and Technology International, Tokyo4 1p.40-43
インターネットで読める全国の図書館

Effects of Fermentation under Enriched Oxygen Atmosphere on Clonal Black Tes Aroma Complex.

Effects of Fermentation under Enriched Oxygen Atmosphere on Clonal Black Tes Aroma Complex.
デジタル記事
1998Food Science and Technology International, Tokyo4 2p.136-139
インターネットで読める全国の図書館

An Improvement of Quality Preservation of Unboiled Japanese Buckwheat Noodle "Nihon-soba".

An Improvement of Quality Preservation of Unboiled Japanese Buckwheat Noodle "Nihon-soba".
デジタル記事
1998Food Science and Technology International, Tokyo4 3p.206-208
インターネットで読める全国の図書館

Effect of Yolk/White Ratio on Flow Property and Droplet Size in Fish Meat Emulsion.

Effect of Yolk/White Ratio on Flow Property and Droplet Size in Fish Meat Emulsion.
デジタル記事
1998Food Science and Technology International, Tokyo4 3p.213-222
インターネットで読める全国の図書館

Determination of Packaging Conditions for Selected Fresh Vegetables.

Determination of Packaging Conditions for Selected Fresh Vegetables.
デジタル記事
1998Food Science and Technology International, Tokyo4 4p.274-277
インターネットで読める全国の図書館

Some Characteristics of Nisin Z, a Peptide Antibiotic Produced by Lactococcus lactis IO-1.

Some Characteristics of Nisin Z, a Peptide Antibiotic Produced by Lactococcus lactis IO-1.
デジタル記事
1998Food Science and Technology International, Tokyo4 4p.290-294
インターネットで読める全国の図書館

Effect of NaCl on the Survival of Microorganisms in Tomato Juice with Hydrostatic Pressure.

Effect of NaCl on the Survival of Microorganisms in Tomato Juice with Hydrostatic Pressure.
デジタル記事
1998Food Science and Technology International, Tokyo4 3p.203-205
インターネットで読める全国の図書館

Desalinization of Soy Sauce Waste by an Upward Flow of Water through the Column.

Desalinization of Soy Sauce Waste by an Upward Flow of Water through the Column.
デジタル記事
1998Food Science and Technology International, Tokyo4 4p.295-299
インターネットで読める全国の図書館

Dehydration of Okara with Calcium Chloride.

Dehydration of Okara with Calcium Chloride.
デジタル記事
1998Food Science and Technology International, Tokyo4 1p.89-93
インターネットで読める全国の図書館

Ferulic Acid Esterase Activities of Typical Intestinal Bacteria.

Ferulic Acid Esterase Activities of Typical Intestinal Bacteria.
デジタル記事
1998Food Science and Technology International, Tokyo4 1p.94-97
インターネットで読める全国の図書館