等殺菌価で加熱温度が異なるオボムコイド添加魚肉ねり製品の破断特性

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Material Type: 記事
Title: 等殺菌価で加熱温度が異なるオボムコイド添加魚肉ねり製品の破断特性
Author/Editor: 杉山雅昭
三代達也
塚正泰之他
Author Heading: 杉山雅昭
三代達也
塚正泰之
Periodical title: 日本水産学会誌 / 日本水産学会編
No. or year of volume/issue: 64(1) 1998.01
Volume: 64
Issue: 1
Pages: 76～81
Publication date of volume/issue (W3CDTF): 1998-01
ISSN (Periodical Title): 0021-5392
ISSN-L (Periodical Title): 0021-5392
Publication (Periodical Title): 東京 : 日本水産学会
Place of Publication (Country Code): JP
Text Language Code: jpn
NDLC: ZR26
Target Audience: 一般
Holding library: 国立国会図書館
Call No.: Z18-345
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): 4381363
http://id.ndl.go.jp/bib/4381363
Bibliographic Record Category (NDL): 632