雑誌日本調理科学会誌
Volume number32(1)-32(4) 19990200-19991100
Article笹かまぼこの組織構造...

笹かまぼこの組織構造:すり身タンパク質の染色性およびデンプン粒子と気泡の含有量

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笹かまぼこの組織構造:すり身タンパク質の染色性およびデンプン粒子と気泡の含有量

Call No. (NDL)
Z6-1906
Bibliographic ID of National Diet Library
4822793
Material type
記事
Author
佐藤 靖子ほか
Publisher
東京 : 日本調理科学会
Publication date
1999-08
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 32(3) 1999.08
Publication Page
p.226～233
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Digital

Material Type
記事
Title
笹かまぼこの組織構造:すり身タンパク質の染色性およびデンプン粒子と気泡の含有量
Author/Editor
佐藤 靖子
鈴木 惇
Author Heading
佐藤 靖子
鈴木 惇
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
32(3) 1999.08
Volume
32
Issue
3
Pages
226～233
Publication date of volume/issue (W3CDTF)
1999-08