皮付き水煮タケノコ缶詰の殺菌方法とその品質

Journal name: 山口県農業試験場研究報告 = Bulletin of the Yamaguchi Agricultural Experiment Station (57) 2009.3

Detailed bibliographic record

Summary, etc.：: 1．pH調整剤として、カンショウ乳酸を用いることで風味（香り、酸味、まろやかさ等）を維持できることが明らかとなった。カンショウ乳酸は注入液に4.5g／Lになるように添加する。2．殺菌は（1）肉詰め後、液部80℃で30分間温槽に浸漬する予備殺菌を行い、（2）注液、巻締めした後60℃→100℃昇温10分...

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
Paper
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: 皮付き水煮タケノコ缶詰の殺菌方法とその品質
Author/Editor: 平田達哉
井上祐一
Author Heading: 平田達哉
井上祐一
Alternative Title: Sterilization method for the canned boiled bamboo shoot with sheath and its effect on quality
Periodical title: 山口県農業試験場研究報告 = Bulletin of the Yamaguchi Agricultural Experiment Station
No. or year of volume/issue: (57) 2009.3
Issue: 57
Pages: 1～5
Publication date of volume/issue (W3CDTF): 2009-03
ISSN (Periodical Title): 0388-9327
ISSN-L (Periodical Title): 0388-9327
Publication (Periodical Title): 山口 : 山口県農業試験場
Place of Publication (Country Code): JP
Text Language Code: jpn
NDLC: ZR7
Target Audience: 一般
Holding library: 国立国会図書館
Call No.: Z18-590
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): 10300991
http://id.ndl.go.jp/bib/10300991
Bibliographic Record Category (NDL): 632