かつお節出汁殻からの有用成分抽出に及ぼす酸加水分解における塩酸濃度の影響

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Material Type: 記事
Title: かつお節出汁殻からの有用成分抽出に及ぼす酸加水分解における塩酸濃度の影響
Author/Editor: 横山竜海
翁武銀
任恵峰
Author Heading: 横山竜海
翁武銀
任恵峰
Alternative Title: Effect of hydrochloric acid concentration using acid hydrolysis on the extraction of useful ingredients from residue of dried bonito
Periodical title: 日本水産学会誌 / 日本水産学会編
No. or year of volume/issue: 86(3)=776:2020.5
Volume: 86
Issue: 3
Sequential issue number: 776
Pages: 196-203
Publication date of volume/issue (W3CDTF): 2020-05
ISSN (Periodical Title): 0021-5392
ISSN-L (Periodical Title): 0021-5392
Publication (Periodical Title): 東京 : 日本水産学会
Place of Publication (Country Code): JP
Text Language Code: jpn
Subject Heading: かつお節出汁殻
機能性食素材
酸加水分解
食品廃棄物の再利用
タンパク質
分子量分布
NDLC: ZR26
Target Audience: 一般
Holding library: 国立国会図書館
Call No.: Z18-345
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): 030467857
http://id.ndl.go.jp/bib/030467857
Bibliographic Record Category (NDL): 632