糖と蛋白質による油溶性色素の被覆安定化〔醤油成分による油脂可溶化現象-10-〕

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 26(8) 1979.08

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Material Type: 記事
Title: 糖と蛋白質による油溶性色素の被覆安定化〔醤油成分による油脂可溶化現象-10-〕
Author/Editor: 小野文夫
Author Heading: 小野文夫
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: 26(8) 1979.08
Volume: 26
Issue: 8
Pages: p346～350
Publication date of volume/issue (W3CDTF): 1979-08
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--食品化学
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): 2061330
http://id.ndl.go.jp/bib/2061330
Bibliographic Record Category (NDL): 632