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雑誌日本食品科学工学会誌
Volume number65巻9号(通号717) 2018年9月
Article地域食品研究のエクセ...

地域食品研究のエクセレンス(第16回)魚油の乳化による水産ねり製品の品質向上とその利用

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地域食品研究のエクセレンス(第16回)魚油の乳化による水産ねり製品の品質向上とその利用

Call No. (NDL)
Z17-126
Bibliographic ID of National Diet Library
029210205
Material type
記事
Author
野田 誠司ほか
Publisher
つくば : 日本食品科学工学会
Publication date
2018-09
Material Format
Paper
Journal name
日本食品科学工学会誌 = Journal of the Japanese Society for Food Science and Technology / 日本食品科学工学会 編 65(9)=717:2018.9
Publication Page
p.433-441
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Material Type
記事
Title
地域食品研究のエクセレンス(第16回)魚油の乳化による水産ねり製品の品質向上とその利用
Author/Editor
野田 誠司
岡﨑 惠美子
Author Heading
野田 誠司
岡﨑 惠美子
Alternative Title
Quality Improvement of Fish Paste Product by Fish Oil Emulsification and its Utilization
Periodical title
日本食品科学工学会誌 = Journal of the Japanese Society for Food Science and Technology / 日本食品科学工学会 編
No. or year of volume/issue
65(9)=717:2018.9
Volume
65
Issue
9
Sequential issue number
717