調理における"つける"操作過程での食品の吸水および保水率ならびに無機成分溶出率の変化--シイタケ,ユバおよびヒジキについて

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Material Type: 記事
Title: 調理における"つける"操作過程での食品の吸水および保水率ならびに無機成分溶出率の変化--シイタケ,ユバおよびヒジキについて
Author/Editor: 畑明美
南光美子
Author Heading: 畑明美
南光美子
Periodical title: 京都府立大学学術報告. 理学・生活科学 / 京都府立大学学術報告委員会編
No. or year of volume/issue: (通号 32) 1981.11
Sequential issue number: 32
Pages: p29～36
Publication date of volume/issue (W3CDTF): 1981-11
ISSN (Periodical Title): 0075-739X
ISSN-L (Periodical Title): 0075-739X
Publication (Periodical Title): 京都 : 京都府立大学学術報告委員会
Place of Publication (Country Code): JP
Text Language Code: jpn
NDLC: ZV1
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.: Z22-563
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): 2430107
http://id.ndl.go.jp/bib/2430107
Bibliographic Record Category (NDL): 632