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Optimization of the Processing Conditions for the Production of Cooked Pork Sausage as a Ready-to-Serve Product
Optimization of the Processing Conditions for the Production of Cooked Pork Sausage as a Ready-to-Serve Product
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Optimization of the Processing Conditions for the Production of Cooked Pork Sausage as a Ready-to-Serve Product

Ohba K ; Livera J.R.J ; Seneviratne R.W ; Serjmyadag D ; Shimada K ; Fukushima M ; Han Kyu-Ho ; Lee Chi-Ho ; Sekikawa M

Korean journal for food science of animal resources, 2006, Vol.26 (1), p.15-19 [Periódico revisado por pares]

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2
Environmental Impacts on Concentrate Feed Supply Systems for Japanese Domestic Livestock Industry as Evaluated by a Life-cycle Assessment Method
Environmental Impacts on Concentrate Feed Supply Systems for Japanese Domestic Livestock Industry as Evaluated by a Life-cycle Assessment Method
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Environmental Impacts on Concentrate Feed Supply Systems for Japanese Domestic Livestock Industry as Evaluated by a Life-cycle Assessment Method

Kaku, K ; Ogino, A ; Ikeguchi, A ; Osada, T ; Shimada, K

Asian-australasian journal of animal sciences, 2005-07, Vol.18 (7), p.1022-1028

아세아·태평양축산학회

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3
Achieving a Nitrogen Balance for Japanese Domestic Livestock Waste: Testing the Scenario of Planting Feed Grain in Land Left Fallow
Achieving a Nitrogen Balance for Japanese Domestic Livestock Waste: Testing the Scenario of Planting Feed Grain in Land Left Fallow
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Achieving a Nitrogen Balance for Japanese Domestic Livestock Waste: Testing the Scenario of Planting Feed Grain in Land Left Fallow

Kaku, K ; Ikeguchi, A ; Ogino, A ; Osada, T ; Hojito, M ; Shimada, K

Asian-australasian journal of animal sciences, 2004-07, Vol.17 (7), p.1026-1032

아세아·태평양축산학회

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4
Optimization of the processing conditions for the production of cooked pork sausage as a ready to serve product
Optimization of the processing conditions for the production of cooked pork sausage as a ready to serve product
Material Type:
Artigo 		Adicionar ao Meu Espaço

Optimization of the processing conditions for the production of cooked pork sausage as a ready to serve product

K.Ohba ; R.C.J.Livera ; R.W.Seneviratne ; D.Serjmyadag ; K.Shimada ; M.Fukushima ; Kyu Ho Han ; Chi Ho Lee ; M.Selilawa

한국축산식품학회지, 2006, 26(1), , pp.15-19 [Periódico revisado por pares]

한국축산식품학회

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5
Current-voltage characteristics of GaAs nanowhiskers
Current-voltage characteristics of GaAs nanowhiskers
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Current-voltage characteristics of GaAs nanowhiskers

K. Haraguchi ; K. Hiruma ; T. Katsuyama ; T. Shimada

Current Applied Physics, 2006, 6(1), , pp.10-13 [Periódico revisado por pares]

한국물리학회

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6
Overview of National Centralized Tokamak Program - Mission, Design and Strategy to Contribute ITER and DEMO
Overview of National Centralized Tokamak Program - Mission, Design and Strategy to Contribute ITER and DEMO
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Overview of National Centralized Tokamak Program - Mission, Design and Strategy to Contribute ITER and DEMO

h Ninomiya ; T. Imai ; T. Fujii ; T. Suzuki ; T. Fujita ; T. Yamamoto ; Y. Uesugi ; Y. Kamada ; Y. Takase ; Y. Kudo ; Y. Miura ; Y. Ikeda ; Y. M. Miura ; A. Shimizu ; A. Kimura ; A. Morioka ; A. Nishimura ; A. Sagara ; G. Kurita ; H. Kubo ; H. Takahashi ; H. Horiike ; H. Azechi ; H. Tamai ; H. Hashizume ; H. Tsutsui ; H. Kawashima ; K. Masaki ; K. Sato ; K. Nakamura ; K. Okano ; K. Ida ; K. Tsuchiya ; K. Okuno ; K. Kurihara ; K. Yatsu ; K. Hamamatsu ; K. Kizu ; M. Kuriya

Journal of the Korean Physical Society, 2006, 49(III), , pp.428-432 [Periódico revisado por pares]

한국물리학회

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