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5-10p: Nagano H. et al., Microorganisms and Characterization of the Proteins in Traditional Fermented Meat (Sour Meat) of Southeast Asia. 日本家政学会誌. 2002 53(3): 265-270
11-14p: Tran L. H. et al., Isolation and Characteritics of Bacillus subtilis CN2 and its Collagenase Production. Journal of Food Science. 2002 67(3): 1184-1187
15-21p: 長野宏子[ほか]. 酵母と細菌でパンを作る. 年報(飯島記念食品科学振興財団)2000年度. 2000 295-301
23-28p: 田村朝子[ほか]. 饅頭生地の膨化におよぼすEnterobacter cloacae GAOの影響. 日本家政学会誌. 2003 54(2): 183-188
29-35p: 池田昌代[ほか]. ミャンマーにおける発酵米麺(モヒンガー)の成分と微生物の特徴. 日本家政学会誌. 2003 54(4): 263-269
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Bibliographic Record
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- Material Type
- 文書・図像類
- Author/Editor
- 長野, 宏子
- Author Heading
- Publication Date
- 2003
- Publication Date (W3CDTF)
- 2003
- Text Language Code
- jpn
- Target Audience
- 一般
- Note (General)
- 研究報告書平成14年度-平成15年度年度科学研究費補助金 (基盤研究(C)(2) 課題番号14580139) 研究成果報告書
- Format (IMT)
- application/pdf