雑誌日本調理科学会誌
Volume number31(1)-31(4) 19980200-19981100
Articleフライ油の使用限界に...

フライ油の使用限界に関する研究(3)フライ油の風味点数と揚げ物の評価

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フライ油の使用限界に関する研究(3)フライ油の風味点数と揚げ物の評価

Call No. (NDL)
Z6-1906
Bibliographic ID of National Diet Library
4532079
Material type
記事
Author
日本調理科学会近畿支部
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.214～219
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Digital

Material Type
記事
Title
フライ油の使用限界に関する研究(3)フライ油の風味点数と揚げ物の評価
Author/Editor
日本調理科学会近畿支部
Author Heading
日本調理科学会近畿支部
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
214～219
Publication date of volume/issue (W3CDTF)
1998-08