Search Results1-5 of  5

  • 江草(雜賀) 愛 ID: 9000017459527

    Articles in CiNii:1

    • Changes in free amino acids during heating bouillon prepared at different temperatures (2010)
  • 江草(雑賀) 愛 ID: 9000018839308

    Articles in CiNii:1

    • Basic studies on the production of chicken breast meat containing lots of antioxidant compounds (2011)
  • 江草(雑賀) 愛 ID: 9000241800564

    Articles in CiNii:1

    • 高濃度ビタミンB₁と脂肪の同時摂取が豚肝臓中の糖質・脂質代謝に及ぼす影響 (2013)
  • Egusa Saiga Ai ID: 9000019005155

    Articles in CiNii:10

    • Physiological function of peptides derived from meat (2010)
    • 豚肉に含まれるビタミンB1含量の変動要因とメカニズムの解明 (2011)
    • "Koku" involved in food palatability : its definition and "koku"-inducing compounds (2014)
  • Saiga-EGUSA3 Ai ID: 9000258080824

    Department of Food Science and Technology, Nippon Veterinary and Life Science University (2010 from CiNii)

    Articles in CiNii:1

    • Changes in Free Amino Acids During Heating Bouillon Prepared at Different Temperatures (2010)
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