PI
 | Harutoshi TSUDA Information is here. |
Undergraduate
 | KIKUCHI Thesis: Influence of fermentation conditions of Camembert cheese on reuterin production in situ |
 | TAKAHASHI Thesis: Production of butty flavor by Lactococcus |
 | YAMANAKA Thesis: Application of Streptococcus macedonicus as a dairy starter culture |
 | ITOH Thesis: Characterization of exopolysaccharides produced by Lactobacillus |
 | KUDO Thesis: Residual presence of diacetyl in fermented butter |
 | MIYAMOTO Thesis: Suppression of fungal contamination on the surface of Gouda cheese by reuterin |
updated: 2025/9/23