調理可能な低アレルゲン化全卵の調理法とそのアレルゲン活性の評価

Journal name: 日本栄養・食糧学会誌 = Journal of Japan Society of Nutrition and Food Science / 日本栄養・食糧学会編 53(2) 2000.04

Holdings of Libraries in Japan

This page shows libraries in Japan other than the National Diet Library that hold the material.

Please contact your local library for information on how to use materials or whether it is possible to request materials from the holding libraries.

other

CiNii Research
Search Service
Digital
You can check the holdings of institutions and databases with which CiNii Research is linked at the site of CiNii Research.
Check the holdings of this book

You can check the details of this material, its authority (keywords that refer to materials on the same subject, author's name, etc.), etc.

Material Type: 記事
Title: 調理可能な低アレルゲン化全卵の調理法とそのアレルゲン活性の評価
Author/Editor: 小澤慶子
小林嘉一郎
加藤保子
Author Heading: 小澤慶子
小林嘉一郎
加藤保子
Periodical title: 日本栄養・食糧学会誌 = Journal of Japan Society of Nutrition and Food Science / 日本栄養・食糧学会編
No. or year of volume/issue: 53(2) 2000.04
Volume: 53
Issue: 2
Pages: 59～64
Publication date of volume/issue (W3CDTF): 2000-04
ISSN (Periodical Title): 0287-3516
ISSN-L (Periodical Title): 0287-3516
Publication (Periodical Title): 東京 : 日本栄養・食糧学会
Place of Publication (Country Code): JP
Text Language Code: jpn
Subject Heading: egg white
ovomucoid
egg allergy
hypoallergenic egg
human IgE
NDLC: ZS8
Target Audience: 一般
Holding library: 国立国会図書館
Call No.: Z19-53
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): 5357613
http://id.ndl.go.jp/bib/5357613
Bibliographic Record Category (NDL): 632