海藻レトルト食品の栄養成分および抗酸化力に及ぼす製造条件の影響

Journal name: 日本調理科学会誌 = Journal of cookery science of Japan / 日本調理科学会編 56(3):2023.6

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Material Type: 記事
Title: 海藻レトルト食品の栄養成分および抗酸化力に及ぼす製造条件の影響
Author/Editor: 宮部好克
落合瞳子
熊谷祐也
岸村栄毅
Author Heading: 宮部好克
落合瞳子
熊谷祐也
岸村栄毅
Alternative Title: Effect of Processing Conditions on Nutritional Components and Antioxidant Activity in Retort Seaweed Products
Periodical title: 日本調理科学会誌 = Journal of cookery science of Japan / 日本調理科学会編
No. or year of volume/issue: 56(3):2023.6
Volume: 56
Issue: 3
Pages: 94-104
Publication date of volume/issue (W3CDTF): 2023-06
ISSN (Periodical Title): 1341-1535
ISSN-L (Periodical Title): 1341-1535
Publication (Periodical Title): 東京 : 日本調理科学会
Place of Publication (Country Code): JP
Text Language Code: jpn
NDLC: ZE16
Target Audience: 一般
Holding library: 国立国会図書館
Call No.: Z6-1906
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): 032910457
http://id.ndl.go.jp/bib/032910457
Bibliographic Record Category (NDL): 632