JP2019194186A
|
|
Ester base oil for lubricating oil
|
JP2020094160A
|
|
Lubricating oil and method of producing the same
|
JP2019198311A
|
|
Emulsification composition for food product
|
JP2017086061A
|
|
Fat composition
|
JP2017086026A
|
|
Fat composition
|
JP2016144438A
|
|
Food product containing rice saccharified material and rice oil and/or inositol
|
JP2016140260A
|
|
Edible oil and fat
|
JP2015135323A
|
|
Quantifying method of free fatty acid in vegetable oil or in raw material thereof using near infrared spectroscopy method
|
JP2015128406A
|
|
Butter alternative fat
|
JP2015112067A
|
|
Edible oil and fat composition
|
JP2015112024A
|
|
Edible oil and fat having rice flavor
|
JP2015073517A
|
|
Production method of flavor oil containing powdered japanese pepper ground with quern
|
JP2014068541A
|
|
Manufacturing method of edible oil
|
JP2014047311A
|
|
Method for separating plant sterol and triterpene alcohol and method for producing fatty acid ester thereof
|
JP2014018106A
|
|
Method for evaluating flavor of food products
|
JP2014002082A
|
|
Quantitative method of volatile organic compound
|
JP2013236549A
|
|
Edible oil with reduced odor during heating
|
JP2013212068A
|
|
Oil and fat composition containing phytic acid, and food containing the same
|
JP2013072726A
|
|
Method for quantifying triacylglycerol in brown rice using near-infrared spectroscopy
|
JP2012090625A
|
|
Culture medium composition for mushroom
|