脂質の高度利用に関する食品工学的研究―Food Science and TechnologyとFood Engineeringの相乗的連携―
Synergistic Cooperation between Food Science and Technology, and Food Engineering for Intensive Utilization of Lipids

Ryuichi Matsuno
2004 Nippon Shokuhin Kagaku Kogaku kaishi  
doi:10.3136/nskkk.51.511 fatcat:b5sphozetjfw5opvunsv3lfum4