各種魚肉すり身のゲル物性に及ぼす微生物起源トランスグルタミナーゼの影響

Journal name: 日本食品科学工学会誌 = Journal of the Japanese Society for Food Science and Technology / 日本食品科学工学会編 43(7) 1996.07

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Material Type: 記事
Title: 各種魚肉すり身のゲル物性に及ぼす微生物起源トランスグルタミナーゼの影響
Author/Editor: 添田孝彦
酒井智子
渡井口清一郎
Author Heading: 添田孝彦
酒井智子
渡井口清一郎
Periodical title: 日本食品科学工学会誌 = Journal of the Japanese Society for Food Science and Technology / 日本食品科学工学会編
No. or year of volume/issue: 43(7) 1996.07
Volume: 43
Issue: 7
Pages: 787～795
Publication date of volume/issue (W3CDTF): 1996-07
ISSN (Periodical Title): 1341-027X
ISSN-L (Periodical Title): 1341-027X
Publication (Periodical Title): つくば : 日本食品科学工学会
Place of Publication (Country Code): JP
Text Language Code: jpn
NDLC: ZP34
Target Audience: 一般
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): 3995108
http://id.ndl.go.jp/bib/3995108
Bibliographic Record Category (NDL): 632