Search Results1-20 of  26

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  • 永島 俊夫 ID: 9000009763514

    Articles in CiNii:1

    • 地ビール産業と地域の発展 (2003)
  • 永島 俊夫 ID: 9000018883404

    Articles in CiNii:1

    • 大学における食品開発プログラムの紹介 : 地域資源利用によるフードマイスター育成 (2012)
  • 永島 俊夫 ID: 9000018909470

    Articles in CiNii:1

    • プロジェクト研究の紹介 東京農業大学オホーツクキャンパスにおける産学官連携の取り組み : 地域の農林水産物資源の高付加価値化と地域活性 (2012)
  • 永島 俊夫 ID: 9000381477434

    Articles in CiNii:1

    • Production and Properties of Low-malt Beer Using Extremely Fine Potato Starch (2009)
  • NAGASHIMA TOSHIO ID: 9000018799294

    Department of Food Science and Technology, Faculty of Bioindustry, Tokyo University of Agriculture (1997 from CiNii)

    Articles in CiNii:6

    • Changes in the tissue and viscosity of dried yam (Dioscorea) (1996)
    • Sterilization and preservation of vegetables by ozonated water treatment (1997)
    • 凍結乾燥山芋の物性について (1983)
  • NAGASHIMA TOSHIO ID: 9000254275293

    Department of Agricultural Chemistry, Tokyo University of Agriculture (1975 from CiNii)

    Articles in CiNii:1

    • Studies on the Flavour and Aroma of Peel Oil from Citrus Unshu Irradiated with Cathode Ray (1975)
  • NAGASHIMA Toshio ID: 9000019244059

    Tokyo University of Agriculture (2013 from CiNii)

    Articles in CiNii:6

    • C-15 ハチミツの花粉分析による種類特定と微量元素含有量の関係(一般演題,メインテーマ「改めて語る-健康医学の意義と課題」,第22回日本健康医学会総会抄録集) (2012)
    • A-2 ハチミツ採蜜年度によるミネラル含有量の比較(一般演題,第20回日本健康医学会総会抄録集) (2010)
    • A-5 国産ハチミツ中のミネラル成分と地域性(一般演題,第19回日本健康医学会総会抄録集) (2009)
  • NAGASHIMA Toshio ID: 9000020790275

    Food Processing Center, Tokyo University of Agriculture (1992 from CiNii)

    Articles in CiNii:1

    • Effect of Storage Conditions on the Quality of Parboiled Rice. (1992)
  • NAGASHIMA Toshio ID: 9000020801688

    Food Processing Center, Tokyo University of Agriculture (1988 from CiNii)

    Articles in CiNii:1

    • Studies on parboiled rice - The cooking characteristics and the use as cooking rice for pilaf.:The cooking characteristics and the use as cooking rice for pilaf (1988)
  • NAGASHIMA Toshio ID: 9000020807059

    Food Processing Center, Tokyo University of Agriculture (1990 from CiNii)

    Articles in CiNii:1

    • Study on preservation of food by ozonation. Part II. Influence on some food materials to sterilization and on application for meat processing by ozone.:Study on preservation of food by ozonation Part II (1990)
  • NAGASHIMA Toshio ID: 9000020810024

    Food Processing Center, Tokyo University of Agriculture (1989 from CiNii)

    Articles in CiNii:1

    • Study on preservation of food by ozonation. (Part 1). Effects on viable cell count and qualities of noodles and vegetables.:(Part 1) Effects on viable cell count and qualities of noodles and vegetables (1989)
  • NAGASHIMA Toshio ID: 9000022082307

    Department of Food Science and Technology, Faculty of Bioindustry, Tokyo University of Agriculture (2005 from CiNii)

    Articles in CiNii:1

    • The comparison of properties and acid phosphatase isozyme patterns on potato varieties (2005)
  • NAGASHIMA Toshio ID: 9000241124975

    Tokyo University of Agriculture (2013 from CiNii)

    Articles in CiNii:1

    • Distinctions in Annual Honey Harvests Based on Trace Element Analysis of Various Honey Types (2013)
  • NAGASHIMA Toshio ID: 9000242566942

    Tokyo University of Agriculture (2014 from CiNii)

    Articles in CiNii:1

    • Ingredient Comparison of Liquid and Crystal in Crystallization of Honey (2014)
  • NAGASHIMA Toshio ID: 9000254276868

    Food Processing Center, Tokyo University of Agriculture (1986 from CiNii)

    Articles in CiNii:1

    • A study on curry. Part III. Free amino acid, organic acid, color and sensory evaluation in commercial cooked curry.:A Study on Curry Part III (1986)
  • NAGASHIMA Toshio ID: 9000254276990

    Food processing center, Tokyo University of Agriculture (1987 from CiNii)

    Articles in CiNii:1

    • A study on curry. Part V Changes of aroma components in the course of processing commercial cooked curry.:A study on curry Part V (1987)
  • NAGASHIMA Toshio ID: 9000254277025

    Food Processing Center, Tokyo University of Agriculture (1987 from CiNii)

    Articles in CiNii:1

    • A study on curry. (Part VI). Changes of volatile components in spices for curry making after heat treatments.:A study on curry, Part VI (1987)
  • NAGASHIMA Toshio ID: 9000254762097

    Food processing center, Tokyo University of Agriculture (1986 from CiNii)

    Articles in CiNii:1

    • A study on curry. Part IV. Volatile components of commercial cooked curry.:A Study on Curry, Part IV (1986)
  • NAGASHIMA Toshio ID: 9000254762675

    Food Processing Center, Tokyo University of Agriculture (1989 from CiNii)

    Articles in CiNii:1

    • A study on curry. Part VII. The changes of some components in canned cooked curry during storage.:A Study on Curry Part VII (1989)
  • NAGASHIMA Toshio ID: 9000256724217

    <I>Department of Food Science and Technology, Faculty of Bioindustry, Tokyo University of Agriculture</I> (2003 from CiNii)

    Articles in CiNii:1

    • Intra-specific Variations in Tuber Starch Characteristics in Greater Yam (Dioscorea alata L.) (2003)
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