雑誌日本調理科学会誌
Volume number31(1)-31(4) 19980200-19981100
Articleムースの原料に適した...

ムースの原料に適した魚介類

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ムースの原料に適した魚介類

Call No. (NDL)
Z6-1906
Bibliographic ID of National Diet Library
4478658
Material type
記事
Author
三輪 里子ほか
Publisher
東京 : 日本調理科学会
Publication date
1998-05
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 31(2) 1998.05
Publication Page
p.123～129
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Detailed bibliographic record

Summary, etc.：

In order to utilize surimi for western-style dishes, mousses were prepared by using four kinds of fish and shellfish meats as surimi, i. e., chum salm...

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Digital

Material Type
記事
Title
ムースの原料に適した魚介類
Author/Editor
三輪 里子
飯田 文子
松田 由美子
Author Heading
三輪 里子
飯田 文子
松田 由美子
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
31(2) 1998.05
Volume
31
Issue
2
Pages
123～129
Publication date of volume/issue (W3CDTF)
1998-05