Release Process of Protein from Baker′s Yeast by Disruption in Agitating Bead Mill
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- Morohashi Shoichi
- Department of Chemical and Biochemical Engineering, Toyama University
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- Okada Shinichi
- Department of Chemical and Biochemical Engineering, Toyama University
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- Hataya Tomoyuki
- Department of Chemical and Biochemical Engineering, Toyama University
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- Sasaki Tomokazu
- Department of Chemical and Biochemical Engineering, Toyama University
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- Hoshino Kazuhiro
- Department of Chemical and Biochemical Engineering, Toyama University
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- Sasakura Toshisuke
- Department of Chemical and Biochemical Engineering, Toyama University
書誌事項
- タイトル別名
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- Release Process of Protein from Baker's Yeast by Disruption in Agitating Bead Mill.
- Release Process of Protein from Baker s
この論文をさがす
収録刊行物
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- JOURNAL OF CHEMICAL ENGINEERING OF JAPAN
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JOURNAL OF CHEMICAL ENGINEERING OF JAPAN 30 (1), 182-186, 1997
公益社団法人 化学工学会
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詳細情報 詳細情報について
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- CRID
- 1390001204567068288
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- NII論文ID
- 130000020914
- 10002062435
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- NII書誌ID
- AA00709658
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- COI
- 1:CAS:528:DyaK2sXhsVWqurY%3D
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- ISSN
- 18811299
- 00219592
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- NDL書誌ID
- 4163647
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- 本文言語コード
- en
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- データソース種別
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- JaLC
- NDL
- Crossref
- CiNii Articles