Search Results1-9 of  9

  • SHIGEMATSU YASUHIKO ID: 9000252997252

    Department of Physiology and Institute of Industrial Medicine, Yamaguchi Medical School Ube (1955 from CiNii)

    Articles in CiNii:1

    • EFFECT OF HIGH CARBON DIOXIDE CONCENTRATION ON MENTAL PERFORMANCE AND SOME SENSORY FUNCTIONS (1955)
  • SHIGEMATSU Yasuhiko ID: 9000020767099

    Articles in CiNii:1

    • Influence of saturated and polyunsaturated egg yolk phospholipids on hyperlipidemia in rats. (1989)
  • SHIGEMATSU Yasuhiko ID: 9000021394636

    Research Laboratory, Q. P. Corporation (1991 from CiNii)

    Articles in CiNii:1

    • Collaborative Studies on the Analysis of Lecithin by JOCS Official Method (1991)
  • SHIGEMATSU Yasuhiko ID: 9000240070695

    Kewpie Corporation (2012 from CiNii)

    Articles in CiNii:1

    • Evaluation of the Immunochromatography Kit for Detection of <i>Bacillus cereus</i> Producing Emetic Toxin (2012)
  • Shigematsu Yasuhiko ID: 9000021038378

    Q.P. Corporation (2007 from CiNii)

    Articles in CiNii:1

    • Quantitative Determination of Trans-Fatty Acids in Oils and Fats by Capillary Gas Chromatography: Results of a JOCS Collaborative Study (2007)
  • Shigematsu Yasuhiko ID: 9000253393094

    Department of Physiology, Yamaguchi Prefectural Medical College (1954 from CiNii)

    Articles in CiNii:1

    • Studies on Plasma Proteins (II):On the Relation between Albumin: Globulin Ratio, R, and Plasma Protein Equilibrium Factor, K, or its Deviation Factor Q (1954)
  • Shigematsu Yasuhiko ID: 9000392025217

    Q.P.CORPORATION (2006 from CiNii)

    Articles in CiNii:1

    • Evaluation of the taste of eggs boiled in various conditions by a taste sensor (2006)
  • Shigematsu Yasuhiko ID: 9000392030788

    Q.P.Corporation (2007 from CiNii)

    Articles in CiNii:1

    • Improvement in flavor of kamaboko through the addition of emulsified foods (2007)
  • Shigematsu Yasuhiko ID: 9000392034019

    Q.P.Corporation (2009 from CiNii)

    Articles in CiNii:1

    • Effect of different washing treatments on nutrients in fresh-cut lettuce (2009)
Page Top