缅怀·思考·继承
- 作者李琳主编；中共河南省委党史研究室编
- 出版社北京：解放军出版社
- 标注页数552 页
- 文件页数571 页
- 文件大小44.06 MB
- 出版时间2004
- ISBN7506547155
Studies on characterization of odor-descriptive terms for food products, Part IV. Preparation and evaluation of odor reference solution for principal odor attributes of foods.SHIMODA, Mitsuya; TSUKAMOTO, Yuji; ITO, Hiroko; DOI, Yoshinaga; KAMEDA, Wataru; OSAJIMA, Yutaka · NIPPON SHOKUHIN KOGYO GAKKAISHI · 1991
Contribution of Abstract Terms to the Characterization of Concrete Terms for Oder-description(Part 2). Studies on Characterization of Odor-descriptive Terms for Food Products, Part VI).ITO, Hiroko; DOI, Yoshinaga; KAMEDA, Wataru; SHIMODA, Mitsuya; OSAJIMA, Yutaka · NIPPON SHOKUHIN KOGYO GAKKAISHI · 1991
Studies on Betaine of "Kuko"NISIYAMA, RYUZO · NIPPON SHOKUHIN KOGYO GAKKAISHI · 1963
Polyphenolic Substances of Tea-SeedsMIZUNO, TAKASHI · NIPPON SHOKUHIN KOGYO GAKKAISHI · 1964
Tasty Substances of Oyster SauceINA, KAZUO; IKENO, TADASHI; NAKABAYASHI, TOSHIO · NIPPON SHOKUHIN KOGYO GAKKAISHI · 1965
Utilization of 5'-Ribonucleotides in PicklesMIYOSHI, HIDEAKI; SHIODA, OSAMU · NIPPON SHOKUHIN KOGYO GAKKAISHI · 1965
Application of Nisin in Food IndustryIWAIDA, MASAHIRO · NIPPON SHOKUHIN KOGYO GAKKAISHI · 1967
Utilization of 5'-Ribonucleotides for PicklesMIYOSHI, HIDEAKI · NIPPON SHOKUHIN KOGYO GAKKAISHI · 1967
Beet Sugar as Biscuit IngredientOSHIMA, KATSUMI; YOKOO, YOSHIO; KOYAMA, YOSHITO · NIPPON SHOKUHIN KOGYO GAKKAISHI · 1968
Method of Shoyu BrewingUmeda, Isao · NIPPON SHOKUHIN KOGYO GAKKAISHI · 1968