注目しています.その技術! 肉様の食感を有する食品組成物(低たんぱくミート)の開発

Journal name: 日本食品工学会誌 = Japan journal of food engineering / 日本食品工学会編 13(3):2012.9

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Material Type: 記事
Title: 注目しています.その技術! 肉様の食感を有する食品組成物(低たんぱくミート)の開発
Author/Editor: 有馬香苗
塚本祐子
富田康裕他
Author Heading: 有馬香苗
塚本祐子
富田康裕
Alternative Title: Development of a Food Composition Having Meat Like Texture (Low Protein Meat Analogue)
Periodical title: 日本食品工学会誌 = Japan journal of food engineering / 日本食品工学会編
No. or year of volume/issue: 13(3):2012.9
Volume: 13
Issue: 3
Pages: 55-58
Publication date of volume/issue (W3CDTF): 2012-09
ISSN (Periodical Title): 1345-7942
ISSN-L (Periodical Title): 1345-7942
Publication (Periodical Title): 町田 : 日本食品工学会
Place of Publication (Country Code): JP
Text Language Code: jpn
NDLC: ZP34
Target Audience: 一般
Holding library: 国立国会図書館
Call No.: Z74-C69
Data Provider (Database): 国立国会図書館 : 国立国会図書館雑誌記事索引
https://ndlsearch.ndl.go.jp
Bibliographic ID (NDL): 023995756
http://id.ndl.go.jp/bib/023995756
Bibliographic Record Category (NDL): 632