Rchr
J-GLOBAL ID：200901055287628622
Update date: Aug. 28, 2020
Shimizu Hideki
シミズ ヒデキ | Shimizu Hideki
Affiliation and department：
Hokkaido Research Organization, Food Processing Research Center
About Hokkaido Research Organization, Food Processing Research Center
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Detailed information
Research theme for competitive and other funds (3)：
2004 - 2006 エクストルーダによる農産物を用いた新規スナック菓子の開発
2001 - 2003 機械的処理によるでんぷん系粉体素材の改質技術に関する研究
Research on fishes, collagen and gelatin
MISC (2)：
Hideki Shimizu, Koji Nagashima, Jyosuke Shimizu. Mechanical Properties of Freeze-Thawed Trout Gelatin Gel. Food Science and Technology Research. 1999. 5. 2. 129-131
Mechanical Properties of Freeze-Thawed Trout Gelatin Gel. Food Sci. Technol. Res., 5(2), 129-131, 1999
Education (1)：
Hokkaido University School of Engineering
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