発酵温度と発酵時間がセミドライ・ソーセージの品質に及ぼす影響-1-

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Material Type: 記事
Title: 発酵温度と発酵時間がセミドライ・ソーセージの品質に及ぼす影響-1-
Author/Editor: 安藤四郎他
Author Heading: 安藤四郎
Periodical title: 畜産試験場研究報告
No. or year of volume/issue: (通号 52) 1992.03
Sequential issue number: 52
Pages: p23～30
Publication date of volume/issue (W3CDTF): 1992-03
ISSN (Periodical Title): 0077-488X
ISSN-L (Periodical Title): 0077-488X
Publication (Periodical Title): 茎崎町 (茨城県) : 農林水産省畜産試験場
Place of Publication (Country Code): JP
Text Language Code: jpn
NDLC: ZR22
Target Audience: 一般
Article Type: 記事分類: 食品工学--畜産食品
Holding library: 国立国会図書館
Call No.: Z18-531
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): 3772643
http://id.ndl.go.jp/bib/3772643
Bibliographic Record Category (NDL): 632