Volume number4巻1号 2015年
酵素均質浸透法で作製...

酵素均質浸透法で作製した食品(あいーと)の機械破壊および咀嚼による物性値の変化

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酵素均質浸透法で作製した食品(あいーと)の機械破壊および咀嚼による物性値の変化

Call No. (NDL)
Z74-H302
Bibliographic ID of National Diet Library
026161038
Material type
記事
Author
藤島 一郎ほか
Publisher
福岡 : 日本嚥下医学会 ; 2011-
Publication date
2015
Material Format
Paper
Journal name
嚥下医学 : 日本嚥下医学会学会誌 = Deglutition : the official journal of the Society of Swallowing and Dysphagia of Japan / 日本嚥下医学会 編 4(1):2015
Publication Page
p.100-105
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Paper

Material Type
記事
Author/Editor
藤島 一郎
北條 京子
国枝 顕二郎
Alternative Title
Changes in the physical properties of foods via mechanical destruction with the "iEat" system using the enzyme homogeneous permeation method
Periodical title
嚥下医学 : 日本嚥下医学会学会誌 = Deglutition : the official journal of the Society of Swallowing and Dysphagia of Japan / 日本嚥下医学会 編
No. or year of volume/issue
4(1):2015
Volume
4
Issue
1
Pages
100-105