北海道産魚醤油「雪ひしお」の現状と今後 (特集用途広がる魚醤製品)

北海道産魚醤油「雪ひしお」の現状と今後

(特集用途広がる魚醤製品)

Journal name: フードケミカル = A Technical journal on food chemistry & chemicals 30(2)=346:2014.2

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Material Type: 記事
Title: 北海道産魚醤油「雪ひしお」の現状と今後
Author/Editor: 吉川修司
Series Title: 特集用途広がる魚醤製品
Author Heading: 吉川修司
Alternative Title: Hokkaido Fish Sauce "Yuki-hishio", their current trends and future prospects
Periodical title: フードケミカル = A Technical journal on food chemistry & chemicals
No. or year of volume/issue: 30(2)=346:2014.2
Volume: 30
Issue: 2
Sequential issue number: 346
Pages: 28-32
Publication date of volume/issue (W3CDTF): 2014-02
ISSN (Periodical Title): 0911-2286
ISSN-L (Periodical Title): 0911-2286
Publication (Periodical Title): 東京 : 食品化学新聞社
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.: Z17-1028
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): 025249889
http://id.ndl.go.jp/bib/025249889
Bibliographic Record Category (NDL): 632