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Advancement of technology about heating and sterilization for food processing by using ohmic heating
Online Contents | 2012|Contributors: Okazaki, Emiko -
Alloying effects on the hydride formation of Zr(Mn1−x Co x )2
Online Contents | 2011|Contributors: Kinoshita, Emiko, Okazaki, Kayoko -
Antioxidative properties of aqueous and aroma extracts of squid miso prepared with Aspergillus oryzae-inoculated koji
Online Contents | 2011|Contributors: Okazaki, Emiko -
Application of Vanadium and Nickel to the Standard Material for Testing Method of Biocompatibility Using Cultured Cells
Online Contents | 2000|Contributors: Okazaki, Yoshimitsu -
C Food Chemistry and Toxicology - Non-destructive Visible-NIR Spectroscopy for Differentiation of Fresh and Frozen-thawed Fish
Online Contents | 2005|Contributors: Okazaki, Emiko -
Changes in lipid characteristics of mullet Mugil cephalus roe during processing to Karasumi product
Online Contents | 2015|Contributors: OKAZAKI, EMIKO -
Comparison of fatigue strengths of biocompatible Ti-15Zr-4Nb-4Ta alloy and other titanium materials
Online Contents | 2011|Contributors: Gotoh, Emiko
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