伝統的製法による醤油諸味中の物質動態と菌叢解析

Journal name: 都城工業高等専門学校研究報告 = Research report of Miyakonojo National College of Technology / 都城工業高等専門学校編 (47):2013.1

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Material Type: 記事
Title: 伝統的製法による醤油諸味中の物質動態と菌叢解析
Author/Editor: 田中友紀子
斎藤悠衣
塩見裕一郎他
Author Heading: 田中友紀子
斎藤悠衣
塩見裕一郎
Alternative Title: Chemical Dynamics and Microbiological Diversity in Fermented Unrefined Soy Sauce Produced by Traditional Production Process
Periodical title: 都城工業高等専門学校研究報告 = Research report of Miyakonojo National College of Technology / 都城工業高等専門学校編
No. or year of volume/issue: (47):2013.1
Issue: 47
Pages: 30-39
Publication date of volume/issue (W3CDTF): 2013-01
ISSN (Periodical Title): 0286-116X
ISSN-L (Periodical Title): 0286-116X
Publication (Periodical Title): 都城 : 都城工業高等専門学校
Place of Publication (Country Code): JP
Text Language Code: jpn
Subject Heading: Soy sauce
lactic acid
DGGE
Tetragenococcus
amino acid
NDLC: ZV1
Target Audience: 一般
Holding library: 国立国会図書館
Call No.: Z22-220
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): 024247522
http://id.ndl.go.jp/bib/024247522
Bibliographic Record Category (NDL): 632