あゆずしの熟成中の成分変化

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(3) 1998.08

Detailed bibliographic record

Summary, etc.：: In Mie prefecture, “Ayu -Zushi” has been handed down in the Miya (Ise-shi) and the Kitayama (Kiwa-cyo) River basin. For the preparation of Ayu-Zushi, ...

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Material Type: 記事
Title: あゆずしの熟成中の成分変化
Author/Editor: 水谷令子
久保さつき
松本亜希子他
Author Heading: 水谷令子
久保さつき
松本亜希子
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(3) 1998.08
Volume: 31
Issue: 3
Pages: 192～197
Publication date of volume/issue (W3CDTF): 1998-08
ISSN (Periodical Title): 1341-1535
ISSN-L (Periodical Title): 1341-1535
Publication (Periodical Title): 東京 : 日本調理科学会
Place of Publication (Country Code): JP
Text Language Code: jpn
NDLC: ZE16
Target Audience: 一般
Collection (particular): 国立国会図書館デジタルコレクション > 電子書籍・電子雑誌 > 学術機関 > 学協会
https://dl.ndl.go.jp/collections/B00043
Access Restrictions: インターネット公開
Availability of remote photoduplication service: 不可
Holding library: 国立国会図書館
Call No.: Z6-1906
Related Material (URI): http://dl.ndl.go.jp/info:ndljp/pid/10813938
Related Material (Persistent ID (NDL)): info:ndljp/pid/10813938
http://dl.ndl.go.jp/info:ndljp/pid/10813938
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): 4532076
http://id.ndl.go.jp/bib/4532076
Bibliographic Record Category (NDL): 632