ヒラメ魚肉混合によるシログチ及びマエソ加熱ゲルの戻り抑制効果

Journal name: 日本食品科学工学会誌 = Journal of the Japanese Society for Food Science and Technology / 日本食品科学工学会編 47(1) (通号 493) 2000.01

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Material Type: 記事
Title: ヒラメ魚肉混合によるシログチ及びマエソ加熱ゲルの戻り抑制効果
Author/Editor: 成田公義
平岡芳信
城敦子他
Author Heading: 成田公義
平岡芳信
城敦子
Periodical title: 日本食品科学工学会誌 = Journal of the Japanese Society for Food Science and Technology / 日本食品科学工学会編
No. or year of volume/issue: 47(1) (通号 493) 2000.01
Volume: 47
Issue: 1
Sequential issue number: 493
Pages: 41～45
Publication date of volume/issue (W3CDTF): 2000-01
ISSN (Periodical Title): 1341-027X
ISSN-L (Periodical Title): 1341-027X
Publication (Periodical Title): つくば : 日本食品科学工学会
Place of Publication (Country Code): JP
Text Language Code: jpn
NDLC: ZP34
Target Audience: 一般
Holding library: 国立国会図書館
Call No.: Z17-126
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): 4978547
http://id.ndl.go.jp/bib/4978547
Bibliographic Record Category (NDL): 632