凍結含浸法によるバリアフリー型介護食の開発と一般食品加工への応用 (特集食のおいしさと安全安心に貢献する化学工学)

凍結含浸法によるバリアフリー型介護食の開発と一般食品加工への応用

(特集食のおいしさと安全安心に貢献する化学工学)

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Material Type: 記事
Title: 凍結含浸法によるバリアフリー型介護食の開発と一般食品加工への応用
Author/Editor: 坂本宏司
Series Title: 特集食のおいしさと安全安心に貢献する化学工学
Author Heading: 坂本宏司
Alternative Title: Development of Barrier-free Type Care Foods by the Freeze-thaw Infusion Method and Application to the Common Foods
Periodical title: 化学工学 = Chemical engineering of Japan
No. or year of volume/issue: 77(2):2013.2
Volume: 77
Issue: 2
Pages: 103-105
Publication date of volume/issue (W3CDTF): 2013-02
ISSN (Periodical Title): 0375-9253
ISSN-L (Periodical Title): 0375-9253
Publication (Periodical Title): 東京 : 化学工学会
Place of Publication (Country Code): JP
Text Language Code: jpn
NDLC: ZP5
Target Audience: 一般
Holding library: 国立国会図書館
Call No.: Z17-53
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): 024268498
http://id.ndl.go.jp/bib/024268498
Bibliographic Record Category (NDL): 632