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雑誌日本調理科学会誌
Volume number30(1)-30(4) 19970200-19971100(増刊共)
Article大根キムチ中のニトロ...

大根キムチ中のニトロソアミン生成量並びに唐辛子のカロチノイド色素の変化に及ぼすアスコルビン酸ナトリウムの影響

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大根キムチ中のニトロソアミン生成量並びに唐辛子のカロチノイド色素の変化に及ぼすアスコルビン酸ナトリウムの影響

Call No. (NDL)
Z6-1906
Bibliographic ID of National Diet Library
4212520
Material type
記事
Author
高屋 むつ子
Publisher
東京 : 日本調理科学会
Publication date
1997-05
Material Format
Digital
Journal name
日本調理科学会誌 = Journal of cookery science of Japan / 日本調理科学会 編 30(2) 1997.05
Publication Page
p.127～131
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Summary, etc.：

The effects of sodium ascorbate (AsANa) on nitrosamine contents and the color of carotenoid in red pepper in radish-kimuchi, a sort of Korean pickles,...

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Digital

Material Type
記事
Title
大根キムチ中のニトロソアミン生成量並びに唐辛子のカロチノイド色素の変化に及ぼすアスコルビン酸ナトリウムの影響
Author/Editor
高屋 むつ子
Author Heading
高屋 むつ子
Periodical title
日本調理科学会誌 = Journal of cookery science of Japan / 日本調理科学会 編
No. or year of volume/issue
30(2) 1997.05
Volume
30
Issue
2
Pages
127～131
Publication date of volume/issue (W3CDTF)
1997-05