Help
Help
雑誌日本調理科学会誌
Volume number33(1)-33(4) 20000200-20001100
Articleつやに関する基礎研究...

つやに関する基礎研究--糖溶液塗布面の加熱によるつや

Icons representing 記事

Read via the Internet

Begin reading now

NDL Digital Collections

Digital data available（Japan Link Center）

Begin reading now

CiNii Research

つやに関する基礎研究--糖溶液塗布面の加熱によるつや

Call No. (NDL)
Z6-1906
Bibliographic ID of National Diet Library
5563731
Material type
記事
Author
大谷 貴美子ほか
Publisher
東京 : 日本調理科学会
Publication date
2000-11
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 33(4) 2000.11
Publication Page
p.441～450
View All

Detailed bibliographic record

Summary, etc.：

The effect of sugar structure on the gloss produced by heating was examined by using a new evaluation model that requires only a small amount of the s...

Holdings of Libraries in Japan

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

List of Cooperating Institutions and Databases

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

Bibliographic Record

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

Digital

Material Type
記事
Title
つやに関する基礎研究--糖溶液塗布面の加熱によるつや
Author/Editor
大谷 貴美子
本田 初実
南出 隆久 他
Author Heading
大谷 貴美子
本田 初実
南出 隆久
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
33(4) 2000.11
Volume
33
Issue
4
Pages
441～450
Publication date of volume/issue (W3CDTF)
2000-11