醤油諸味の醗酵に関する研究-6-オルソバニリン,バニリンおよびグアヤコールの醤油酵母醗酵能増強作用について

Journal name: 日本食品工業学会誌 = Journal of the Japanese Society for Food Science and Technology / 日本食品工業学会編 23(2) 1976.02

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Material Type: 記事
Title: 醤油諸味の醗酵に関する研究-6-オルソバニリン,バニリンおよびグアヤコールの醤油酵母醗酵能増強作用について
Author/Editor: 野田文雄
逆井利夫
横塚保
Author Heading: 野田文雄
逆井利夫
横塚保
Periodical title: 日本食品工業学会誌 = Journal of the Japanese Society for Food Science and Technology / 日本食品工業学会編
No. or year of volume/issue: 23(2) 1976.02
Volume: 23
Issue: 2
Pages: p67～73
Publication date of volume/issue (W3CDTF): 1976-02
ISSN (Periodical Title): 0029-0394
ISSN-L (Periodical Title): 0029-0394
Publication (Periodical Title): つくば : 日本食品工業学会
Place of Publication (Country Code): JP
Text Language Code: jpn
NDLC: ZP34
Target Audience: 一般
Article Type: 記事分類: 食品工学--味噌・醤油・調味料・香辛料 ; 化学・化学工業--醗酵・微生物工学
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): 1697201
http://id.ndl.go.jp/bib/1697201
Bibliographic Record Category (NDL): 632