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1990s(2)

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大豆たん白質-油-水系ゲルを用いた新規発酵食品の熟成機構の解析

Paper図書

安田, 正昭, 琉球大学1992-1993<Y151-H04660148>

National Diet Library

Subject Heading大豆たん白質大豆たん白ゲル大豆発酵食品大豆チーズとうふよう熟成 Monascus 紅麹菌

大豆たん白質－油－水系ゲルを用いた新規発酵食品の熟成機構の解析

Digital文書・図像類

安田, 正昭, 屋, 宏典, 和田, 浩二, Yasuda, Masaaki, Oku, Hirosuke, Wada, Koji安田正昭1994-03

Available onlineOther Libraries in Japan

Subject Heading大豆たん白質大豆たん白ゲル大豆発酵食品大豆チーズとうふよう熟成 Monascus 紅麹菌 Soybean...

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