雑誌日本調理科学会誌
Volume number31(1)-31(4) 19980200-19981100
Article焼き魚の変異原性に対...

焼き魚の変異原性に対するキャベツ汁分画液の抑制効果

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焼き魚の変異原性に対するキャベツ汁分画液の抑制効果

Call No. (NDL)
Z6-1906
Bibliographic ID of National Diet Library
4532077
Material type
記事
Author
古場 久代ほか
Publisher
東京 : 日本調理科学会
Publication date
1998-08
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(3) 1998.08
Publication Page
p.198～205
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Detailed bibliographic record

Summary, etc.：

The fish meat of yellowtail was broiled until the surface temperature came up to 260°C before or after the immersing treatment (for 20min at room temp...

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Digital

Material Type
記事
Title
焼き魚の変異原性に対するキャベツ汁分画液の抑制効果
Author/Editor
古場 久代
松岡 麻男
石原 忠
Author Heading
古場 久代
松岡 麻男
石原 忠
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
198～205
Publication date of volume/issue (W3CDTF)
1998-08