カラフトマス肉糊の加熱ゲル形成に及ぼす温度の影響と物性の改善

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Material Type: 記事
Title: カラフトマス肉糊の加熱ゲル形成に及ぼす温度の影響と物性の改善
Author/Editor: 武田浩郁
飯田訓之
信太茂春他
Author Heading: 武田浩郁
飯田訓之
信太茂春
Periodical title: 北海道立水産試験場研究報告 / 北海道立中央水産試験場編
No. or year of volume/issue: (59) 2001.3
Issue: 59
Pages: 43～48
Publication date of volume/issue (W3CDTF): 2001-03
ISSN (Periodical Title): 0914-6830
ISSN-L (Periodical Title): 0914-6830
Publication (Periodical Title): 余市町 (北海道) : 北海道立中央水産試験場
Place of Publication (Country Code): JP
Text Language Code: jpn
Subject Heading: すり身
トランスグルタミナーゼ
牛血漿粉末
NDLC: ZR26
Target Audience: 一般
Holding library: 国立国会図書館
Call No.: Z18-216
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): 5779963
http://id.ndl.go.jp/bib/5779963
Bibliographic Record Category (NDL): 632