Effect of High-Pressure Treatment on the Fermentation of Rainbow Trout Fish Sauce

Journal name: 日本食品保蔵科学会誌 = Food preservation science / 日本食品保蔵科学会編 50(1):2024.1

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Material Type: 記事
Title: Effect of High-Pressure Treatment on the Fermentation of Rainbow Trout Fish Sauce
Author/Editor: ABE Shin
TAKADATE Mutsuki
SAKAI Hiromi
MIURA Shin
OCHIAI Shougo
Author Heading: ABE Shin
TAKADATE Mutsuki
SAKAI Hiromi
MIURA Shin
OCHIAI Shougo
Alternative Title: ニジマス魚醤油の熟成に及ぼす圧力処理の影響ニジマスギョショウユノジュクセイニオヨボスアツリョクショリノエイキョウ
Periodical title: 日本食品保蔵科学会誌 = Food preservation science / 日本食品保蔵科学会編
No. or year of volume/issue: 50(1):2024.1
Volume: 50
Issue: 1
Pages: 25-33
Publication date of volume/issue (W3CDTF): 2024-01
ISSN (Periodical Title): 1344-1213
ISSN-L (Periodical Title): 1344-1213
Publication (Periodical Title): 東京 : 日本食品保蔵科学会 ; 1997-
Place of Publication (Country Code): JP
Text Language Code: eng
NDLC: ZR6
Target Audience: 一般
Holding library: 国立国会図書館
Call No.: Z18-1101
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): 033350593
http://id.ndl.go.jp/bib/033350593
Bibliographic Record Category (NDL): 632