Jump to main content
-20℃貯蔵中に生じ...

-20℃貯蔵中に生じるスケトウダラ筋肉たんぱく質の劣化に対する水溶性食物繊維ヒアルロン酸の防止効果について

Icons representing 記事

-20℃貯蔵中に生じるスケトウダラ筋肉たんぱく質の劣化に対する水溶性食物繊維ヒアルロン酸の防止効果について

Call No. (NDL)
Z74-B67
Bibliographic ID of National Diet Library
5641905
Material type
記事
Author
西村 公雄ほか
Publisher
東京 : 日本食物繊維研究会
Publication date
2000-12
Material Format
Paper
Journal name
日本食物繊維研究会誌 4(2) 2000.12
Publication Page
p.67~70
View All

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
    Paper
    You can check the holdings of institutions and databases with which CiNii Research is linked at the site of CiNii Research.

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.

Paper

Material Type
記事
Author/Editor
西村 公雄
内野 祥子
佐藤 郁夫
Periodical title
日本食物繊維研究会誌
No. or year of volume/issue
4(2) 2000.12
Volume
4
Issue
2
Pages
67~70
Publication date of volume/issue (W3CDTF)
2000-12