食肉製品の加工におけ...

食肉製品の加工における天然由来物の利用 : 赤色化向上技術の追求

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食肉製品の加工における天然由来物の利用 : 赤色化向上技術の追求

Call No. (NDL)
Z17-404
Bibliographic ID of National Diet Library
023560318
Material type
記事
Author
坂田 亮一
Publisher
東京 : 缶詰技術研究会
Publication date
2012
Material Format
Paper
Journal name
食品と容器 = Food & packaging / 缶詰技術研究会, 大和製罐株式会社 [編] 53(3)=620:2012
Publication Page
p.194-197
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Paper

Material Type
記事
Author/Editor
坂田 亮一
Author Heading
Periodical title
食品と容器 = Food & packaging / 缶詰技術研究会, 大和製罐株式会社 [編]
No. or year of volume/issue
53(3)=620:2012
Volume
53
Issue
3
Sequential issue number
620
Pages
194-197