メニュー
Search
Search Research Projects
Search Researchers
How to Use
Japanese
English
Back to previous page
加熱塩漬肉の発色に関与する内因性筋漿成分の解析
Research Project
All
Fiscal Year 1981
grantAwardInfo
Project/Area Number
56560319
Research Category
Grant-in-Aid for General Scientific Research (C)
Allocation Type
Single-year Grants
Research Field
畜産化学
Research Institution
Kyushu University
Principal Investigator
永田 致治
九州大学, 農学部, 助教授
Project Period (FY)
1981
Project Status
Completed (Fiscal Year 1981)
Budget Amount
*help
¥1,390,000 (Direct Cost: ¥1,390,000)
Fiscal Year 1981: ¥1,390,000 (Direct Cost: ¥1,390,000)