スエヒロタケの発酵能による昆布および鰹節だしがらを用いた調味料素材の開発

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Material Type: 記事
Title: スエヒロタケの発酵能による昆布および鰹節だしがらを用いた調味料素材の開発
Author/Editor: 梶野美紀
田畑麻里子
松井徳光
Author Heading: 梶野美紀
田畑麻里子
松井徳光
Alternative Title: Development of seasoning materials by Schizophyllum commune fermentation of kelp and dried bonito by-products
Periodical title: 日本きのこ学会誌 = Mushroom science and biotechology
No. or year of volume/issue: 22(2):2014.7
Volume: 22
Issue: 2
Pages: 69-73
Publication date of volume/issue (W3CDTF): 2014-07
ISSN (Periodical Title): 1348-7388
ISSN-L (Periodical Title): 1348-7388
Publication (Periodical Title): 鳥取 : 日本きのこ学会
Place of Publication (Country Code): JP
Text Language Code: jpn
Subject Heading: Dried bonito
Free amino acid
Kelp
Schizophyllum commune
Seasoning materials
NDLC: ZR5
Target Audience: 一般
Holding library: 国立国会図書館
Call No.: Z18-B266
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): 025776131
http://id.ndl.go.jp/bib/025776131
Bibliographic Record Category (NDL): 632