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Norlita Sanceda, Yumi Imazeki, Emiko Suzuki, Kikue Kubota, Keiko Hatae, Midori Kasai
Keiko Hatae, Graduate School of Humanities and Sciences, Ochanomizu Universiity: Palatability annd "koku": Preference to bonite buillon and fat.
Keiko Hatae: Wayo Women's University: Food Safety of Seafood Consumed Raw: Koji Yamazaki Yuji Kawai Kenji Isshiki: Faculty of Fisheries Sciences, Hokkaido University
Relationship between Oral Condition and Preference for Cooked Rice in Elderly and Young People: Sadako TODA, Fujio TAKEUTCHI, Mayu SAITO, Midori KASAI and Keiko HATAE
Naoko Koizumi (Chairperson) Susumu Kumagai (Deputy Chairperson) Taku Nagao, Masao Hirose, Kazumasa Nomura, Keiko Hatae, Masatsune Murata Food Safety Commission: Commissioners ・ ...
Norlita Sanceda, Yumi Imazeki, Emiko Suzuki, Kikue Kubota, Keiko Hatae, Midori Kasai
Relationship between Oral Condition and Preference for Cooked Rice in Elderly and Young People: Sadako TODA, Fujio TAKEUTCHI, Mayu SAITO, Midori KASAI and Keiko HATAE
Keiko Hatae: Wayo Women's University: Food Safety of Seafood Consumed Raw: Koji Yamazaki Yuji Kawai Kenji Isshiki: Faculty of Fisheries Sciences, Hokkaido University
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