食感性工学による乳製...

食感性工学による乳製品の「おいしさ」評価システムの開発 : チェダーチーズの香り評価と設計要因を話題にして (特集 乳素材によるおいしさ向上技術)

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食感性工学による乳製品の「おいしさ」評価システムの開発 : チェダーチーズの香り評価と設計要因を話題にして

(特集 乳素材によるおいしさ向上技術)

Call No. (NDL)
Z17-1028
Bibliographic ID of National Diet Library
024693211
Material type
記事
Author
相良 泰行
Publisher
東京 : 食品化学新聞社
Publication date
2013-06
Material Format
Paper
Journal name
フードケミカル = A Technical journal on food chemistry & chemicals 29(6)=338:2013.6
Publication Page
p.43-49
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Paper

Material Type
記事
Author/Editor
相良 泰行
Author Heading
Alternative Title
Development of Evaluation System for Palatability of Daily Products Based on Food-Kansei Technologies : Topic Discussed in Flavor Evaluation and Designing factors for Cheder cheese
Periodical title
フードケミカル = A Technical journal on food chemistry & chemicals
No. or year of volume/issue
29(6)=338:2013.6
Volume
29
Issue
6