煮熟による畜肉脂質の劣化防止について(その4)緑黄色野菜について

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Material Type: 記事
Title: 煮熟による畜肉脂質の劣化防止について(その4)緑黄色野菜について
Author/Editor: 川口治子
増田紗代
山口直彦
Author Heading: 川口治子
増田紗代
山口直彦
Periodical title: 愛知学泉大学研究論集
No. or year of volume/issue: (通号 36) 2001
Sequential issue number: 36
Pages: 29～32
Publication date of volume/issue (W3CDTF): 2001
ISSN (Periodical Title): 0287-8984
ISSN-L (Periodical Title): 0287-8984
Publication (Periodical Title): 岡崎 : 愛知学泉大学
Place of Publication (Country Code): JP
Text Language Code: jpn
Subject Heading: 酸化
oxidation
boiling
豚肉
pork
抗酸化
antioxidation
NDLC: ZV1
Target Audience: 一般
Holding library: 国立国会図書館
Call No.: Z22-604
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): 6074502
http://id.ndl.go.jp/bib/6074502
Bibliographic Record Category (NDL): 632