調味方法の違いがミズダコ塩辛の理化学特性に及ぼす影響

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Material Type: 記事
Title: 調味方法の違いがミズダコ塩辛の理化学特性に及ぼす影響
Author/Editor: 高田偲帆
岸本尭大
山田昇平
竹内萌
Author Heading: 高田偲帆
岸本尭大
山田昇平
竹内萌
Alternative Title: The Effect of the Various Seasonings on Physical and Chemical Properties of North pacific giant octopus's Shiokara
Periodical title: (地独)青森県産業技術センター下北ブランド研究所試験研究報告
No. or year of volume/issue: (21):2022年度
Issue: 21
Pages: 1-7
Publication date of volume/issue (W3CDTF): 2022
Publication (Periodical Title): むつ : 青森県産業技術センター下北ブランド研究所
Place of Publication (Country Code): JP
Text Language Code: jpn
NDLC: ZP34
Target Audience: 一般
Holding library: 国立国会図書館
Call No.: YH247-1672
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): 032737075
http://id.ndl.go.jp/bib/032737075
Bibliographic Record Category (NDL): 632