$B6&F18&5fJs9p=q(B
| $B8&5f6hJ,(B | $B8&5f=82q(B |
|
$B8&5f2]Bj(B |
$BI9$NAjE>0\%@%$%J%_%/%98&5f=82q(B |
| $B?75,!&7QB3$NJL(B | $B?75,(B |
| $B8&5fBeI= |
$BKLBgDc298&(B |
| $B8&5fBeI= |
$B65 |
| $B8&5fBeI= |
$B8E@n5A=c(B |
| $B8&5fJ,C4 |
|||
| $B!!(B |
$B;a!!!!L>(B
|
$B=j!!!!B0(B
|
$B?&!!!!L>(B
|
|
1 |
$B2#;31YO:(B | $B3X=,1!Bg3X7W;;5!%;%s%?!<(B | $B65 |
|
2 |
$BD9Eh7u(B | $BElKLBg1!M}(B | $B=u65(B |
|
3 |
$B;01:!!6Q(B | $BElKLBg1!M}(B | $B=u65(B |
|
4 |
$BDMK\>!CK(B | $BElKLBg1!M}(B | $B65 |
|
5 |
$BDT!!M;(B | $B4b8&(B | $B=Z65 |
|
6 |
$B2CF#!!N4;K(B | $BElBg1!9)(B | $B65 |
|
7 |
Peter Vekilov | U. Houston | $B65 |
|
8 |
$B6b;RJ8=S(B | $BBg:eBg1!M}(B | $B=Z65 |
|
9 |
$B:4F#@6N4(B | $B9-EgBg1!@8J*7w(B | $B65 |
|
10 |
$B>eLnAo(B | $B9-EgBg1!@8J*7w(B | $B=Z65 |
|
11 |
$BCSED3(M|;R(B | $B9-EgBg1!@8J*7w(B | $B=$;N(B1$BG/(B |
|
12 |
$B0pIYM48w(B | JAXA | $B=Z65 |
|
13 |
$BFg9@ |
$B;:Am8&(B | $B |
|
14 |
$B |
$BElBg1!?7NN0h(B | $B=u65(B |
|
15 |
$B8MED> |
$B9-EgBg1!Am9g2J3X(B | $B65 |
|
16 |
$B@6Ci;U(B | $B0&CN3X1!Bg650i(B | $B65 |
|
17 |
Salvador Zepeda | $BKLBgDc298&(B | $BGn;N8&5f0w(B |
|
18 |
Philippe Rouset | Nestle Research C. | $B8&5f0w(B |
|
19 |
$BLZ3j1Q;J(B | $BKLBgDc298&(B | $B=$;N(B2$BG/(B |
| $B8&5f=82q3+:E4|4V(B | $BJ?@.(B 20 $BG/(B 2 $B7n(B 21 $BF|(B $B!A(B $BJ?@.(B 20 $BG/(B 2 $B7n(B 22 $BF|(B |
| $B8&5fL\E*(B | $B!!I97k>=$NI=LL!"3&LL$NJ,;R%l%Y%k$G$N9=B$!"7k>=@.D9%+%$%M%F%#%/%9!"7k>=@.D93&LL6aK5$K$*$1$kG.!&J* |
|
$B!!!!(B
|
|
| $B8&5fFbMF!&@.2L(B | $B!!F|K\7k>=@.D93X2q$N7k>=@.D94pAC!&I>2AJ,2J2q$H%P%$%*!&M-5!J,2J2q$H6&:E$G8&5f2q$r3+:E$7$?!#:#2F$N%F!<%^$O!"FC$K!VJ#;(7O$K$*$1$k%=%U%H%^%?!<$N7k>=@.D9!W$K>GE@$r9J$C$?!#Ls(B40$BL>$N;22C $B!!K\8&5f2q$G$N9V1i Philippe Rouset (Nestle Research Center)$B!'(BCrystallization in Ice Cream $B6b;RJ8=S!J:eBg1!M}!K!'9bJ,;R(B-$BDcJ,;RJq@\:xBN$N7A@.5!9=(B $BD9Eh!!7u!JElKLBg1!M}!K!'Hs@\?(IbM7K!$K$h$kp(@PAH?%$N:F8=(B Salvador Zepeda($BKLBgDc298&(B)$B!'(BAntifreeze glycoprotein kinetics at the ice surface $BLZ3j1Q;J(B($BKLBg!&Dc298&(B)$B!'H? $BFg!!9@ Philippe Rouset (Nestle Research Center)$B!'(BCrystallization in Chocolate $BCSED3(M|;R!J9-EgBg1!@8J*7w2J3X!K!'MO1UCf$N;i $B $B>eLn!!Ao(B $B!J9-EgBg1!@8J*7w!K!'L};i5e>=$N7k>=2=$N%^%$%/%m%W%m!<%V2r@O(B $B8MED> $B@6!!Ci;U!J0&CN3X1!Bg650i!K!'E|?eMO1U$NE`7k$HM;2r!&:F7k>=(B $B;01:!!6Q!JElKLBg1!M}!K!'(BFormation of molecular growth steps by shock heating in the early solar system |
|
$B!!!!(B
|
|
$B!!(B