みそのフレーバーに関する研究-1-みそ汁中の低揮発性香気成分の煮直しによる変化について

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Material Type: 記事
Title: みそのフレーバーに関する研究-1-みそ汁中の低揮発性香気成分の煮直しによる変化について
Author/Editor: 友田五郎他
Author Heading: 友田五郎
Periodical title: 玉川大学農学部研究報告
No. or year of volume/issue: 17(1) 1977
Volume: 17
Issue: 1
Pages: p12～18
Publication date of volume/issue (W3CDTF): 1977
ISSN (Periodical Title): 0082-156X
ISSN-L (Periodical Title): 0082-156X
Publication (Periodical Title): 町田 : 玉川大学農学部
Place of Publication (Country Code): JP
Text Language Code: jpn
NDLC: ZR7
Target Audience: 一般
Article Type: 記事分類: 食品工学--味噌・醤油・調味料・香辛料
Holding library: 国立国会図書館
Call No.: Z18-524
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): 1910978
http://id.ndl.go.jp/bib/1910978
Bibliographic Record Category (NDL): 632