ピザの嗜好とフレーバーリリースに対するチーズの焼成時間の影響

Journal name: 鎌倉女子大学紀要 = The journal of Kamakura Women's University / 鎌倉女子大学紀要編集委員会編 (27):2020.1

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Material Type: 記事
Title: ピザの嗜好とフレーバーリリースに対するチーズの焼成時間の影響
Author/Editor: 河内公恵
齋藤優子
山口真由
高橋ひとみ
中村恵子
Author Heading: 河内公恵
齋藤優子
山口真由
高橋ひとみ
中村恵子
Alternative Title: Effect of Cheese-Baking Time on Pizza Palatability and the Release of Aroma Compounds
Periodical title: 鎌倉女子大学紀要 = The journal of Kamakura Women's University / 鎌倉女子大学紀要編集委員会編
No. or year of volume/issue: (27):2020.1
Issue: 27
Pages: 93-100
Publication date of volume/issue (W3CDTF): 2020-01
ISSN (Periodical Title): 0919-9780
ISSN-L (Periodical Title): 0919-9780
Publication (Periodical Title): 鎌倉 : 鎌倉女子大学
Place of Publication (Country Code): JP
Text Language Code: jpn
Subject Heading: sensory analysis
milk flavor
texture
SPME
GC/MS
官能評価
ミルク感
食感
NDLC: ZV1
Target Audience: 一般
Holding library: 国立国会図書館
Call No.: Z22-B37
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): 030384395
http://id.ndl.go.jp/bib/030384395
Bibliographic Record Category (NDL): 632