Nishinari, Katsuyoshi.
![Sudoc [ABES], France](/viaf/images/flags/SUDOC.png "Sudoc [ABES], France")
西成, 勝好, 1942-
Nishinari, K.
西成, 勝好
VIAF ID: 53370539 (Personal)
Permalink: http://viaf.org/viaf/53370539
Preferred Forms
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100 1 _ ‡a Nishinari, K.
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100 1 _
‡a
Nishinari, Katsuyoshi
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100 1 _ ‡a Nishinari, Katsuyoshi
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100 1 _ ‡a Nishinari, Katsuyoshi
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100 1 _
‡a
Nishinari, Katsuyoshi
-
100 1 _
‡a
Nishinari, Katsuyoshi
-
100 1 _ ‡a Nishinari, Katsuyoshi
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100 1 _ ‡a Nishinari, Katsuyoshi.
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100 1 _
‡a
西成, 勝好
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100 1 _
‡a
西成, 勝好
‡d
1942-
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100 1 _
‡a
西成, 勝好,
‡d
1942-
4xx's: Alternate Name Forms (9)
5xx's: Related Names (2)
- 551 _ _
‡a
Osaka
- 510 2 _
‡a
Ōsaka Shiritsu Daigaku
‡e
Affiliation
Works
| Title | Sources |
|---|---|
| Butsurino torēningu |
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| Enshū riron butsurigaku |
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| Etude des interactions physico-chimiques des ingrédients fonctionnels des crèmes desserts et de leurs impacts sur leurs microstructures et leurs propriétés sensorielles |
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| Food science and technology from a Japanese perspective / Katsuyoshi Nishinari [et al.]. - Lublin, [2016]. |
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| Gels |
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| Gels: structures, properties, and functions : fundamentals and applications |
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| Hydrocolloids |
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| Improvement of tailored food development of neutral dairy desserts through linking chemical-physics interactions of ingredients, structure set up and sensory perception of the products. |
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| An introduction to food colloids. |
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| Kagaku wa bōken : Kagakusha no seikō to shippai yorokobi to kurushimi |
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| Nichiyōbi no kagaku asobi |
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| Les objets fragiles. |
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| Physical chemistry and industrial application of gellan gum |
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| Physical gels from biological and synthetic polymers |
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| Shin shokkan jiten |
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| Shokkan sōzō handobukku |
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| Shokuhin koroido nyūmon |
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| Special issue on mastication and food texture |
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| Tenki yohō ga ataru hon |
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| Tennen seitai kōbunshi zairyō no shintenkai |
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| Textural characteristics of world foods |
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| Зкспериментальные физические задачи на смекалку. |
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| Сборник задач по теоретической физике. |
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| 天気予報があたる本 |
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| 天然・生体高分子材料の新展開 |
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| 新食感事典 |
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| 日曜日の科学あそび |
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| 演習理論物理学 : 量子力学 |
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| 物理のトレーニング |
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| 科学は冒険! : 科学者の成功と失敗、喜びと苦しみ |
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| 食品・化粧品・医療分野へのゲルの利用 = Utilization of gels in food, cosmetics and medicine |
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| 食品コロイド入門 |
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| 食品ハイドロコロイドの科学 |
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| 食感創造ハンドブック |
|
