食嗜好評価に基づく冷凍米飯の最適保蔵温度条件--高齢者の食嗜好と粘弾性特性の相関関係分析法

Journal name: 日本食品科学工学会誌 = Journal of the Japanese Society for Food Science and Technology / 日本食品科学工学会編 56(11) (通号 611) 2009.11

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Material Type: 記事
Title: 食嗜好評価に基づく冷凍米飯の最適保蔵温度条件--高齢者の食嗜好と粘弾性特性の相関関係分析法
Author/Editor: 相良泰行
Author Heading: 相良泰行
Alternative Title: Optimum condition of preservation temperature for frozen cooked rice based on sensory evaluation of food preference: correlation analysis method between food preference of the aged and viscoelastic properties
Periodical title: 日本食品科学工学会誌 = Journal of the Japanese Society for Food Science and Technology / 日本食品科学工学会編
No. or year of volume/issue: 56(11) (通号 611) 2009.11
Volume: 56
Issue: 11
Sequential issue number: 611
Pages: 558～572
Publication date of volume/issue (W3CDTF): 2009-11
ISSN (Periodical Title): 1341-027X
ISSN-L (Periodical Title): 1341-027X
Publication (Periodical Title): つくば : 日本食品科学工学会
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.: Z17-126
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): 10429031
http://id.ndl.go.jp/bib/10429031
Bibliographic Record Category (NDL): 632