フレッシュクリームの革新製法--「あじわいこだわり製法」の開発(総説特集うま味とおいしさを生みだす科学の世界--伝統から先端技術へ)

Journal name: 日本味と匂学会誌 = The japanese journal of taste and smell research 18(2) 2011.8

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Material Type: 記事
Title: フレッシュクリームの革新製法--「あじわいこだわり製法」の開発
Author/Editor: 小松恵徳
Series Title: 総説特集うま味とおいしさを生みだす科学の世界--伝統から先端技術へ
Author Heading: 小松恵徳
Alternative Title: Development of 'Ajiwai-Kodawari process' to produce novel fresh cream
Periodical title: 日本味と匂学会誌 = The japanese journal of taste and smell research
No. or year of volume/issue: 18(2) 2011.8
Volume: 18
Issue: 2
Pages: 105～110
Publication date of volume/issue (W3CDTF): 2011-08
ISSN (Periodical Title): 1340-4806
ISSN-L (Periodical Title): 1340-4806
Publication (Periodical Title): 和光 : 「日本味と匂学会」事務局
Place of Publication (Country Code): JP
Text Language Code: jpn
Subject Heading: パティシエ
洋菓子
卵
低脂肪
おいしい牛乳
NDLC: ZS8
Target Audience: 一般
Holding library: 国立国会図書館
Call No.: Z19-B394
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): 11229235
http://id.ndl.go.jp/bib/11229235
Bibliographic Record Category (NDL): 632