メカジキ生肉および加熱肉のpH調整による性状変化

Holdings of Libraries in Japan

This page shows libraries in Japan other than the National Diet Library that hold the material.

Please contact your local library for information on how to use materials or whether it is possible to request materials from the holding libraries.

other

CiNii Research
Search Service
Digital
You can check the holdings of institutions and databases with which CiNii Research is linked at the site of CiNii Research.
Check the holdings of this book

You can check the details of this material, its authority (keywords that refer to materials on the same subject, author's name, etc.), etc.

Material Type: 記事
Title: メカジキ生肉および加熱肉のpH調整による性状変化
Author/Editor: 米田千恵
Author Heading: 米田千恵
Alternative Title: Changes in Properties of Raw and Cooked Swordfish Meat due to pH Adjustment
Periodical title: 千葉大学教育学部研究紀要 / 千葉大学教育学部編
No. or year of volume/issue: 71:2023.3
Volume: 71
Pages: 311-315
Publication date of volume/issue (W3CDTF): 2023-03
ISSN (Periodical Title): 1348-2084
ISSN-L (Periodical Title): 1348-2084
Publication (Periodical Title): 千葉 : 千葉大学教育学部
Place of Publication (Country Code): JP
Text Language Code: jpn
NDLC: ZV1
Target Audience: 一般
Holding library: 国立国会図書館
Call No.: Z22-372
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): 032924043
http://id.ndl.go.jp/bib/032924043
Bibliographic Record Category (NDL): 632