京料理における一番だしのグルタミン酸含有量と香気成分について

Journal name: 鎌倉女子大学紀要 = The journal of Kamakura Women's University / 鎌倉女子大学紀要編集委員会編 (10) 2003.3

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Material Type: 記事
Title: 京料理における一番だしのグルタミン酸含有量と香気成分について
Author/Editor: 成瀬宇平
角田文
加藤真理他
Author Heading: 成瀬宇平
角田文
加藤真理
Periodical title: 鎌倉女子大学紀要 = The journal of Kamakura Women's University / 鎌倉女子大学紀要編集委員会編
No. or year of volume/issue: (10) 2003.3
Issue: 10
Pages: 141～145
Publication date of volume/issue (W3CDTF): 2003-03
ISSN (Periodical Title): 0919-9780
ISSN-L (Periodical Title): 0919-9780
Publication (Periodical Title): 鎌倉 : 鎌倉女子大学
Place of Publication (Country Code): JP
Text Language Code: jpn
Subject Heading: dishes of Kyoto
Konbu-dashi
こんぶだし
Ichiban-dashi
Glutamic acid
flavor compounds
NDLC: ZV1
Target Audience: 一般
Holding library: 国立国会図書館
Call No.: Z22-B37
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): 6584383
http://id.ndl.go.jp/bib/6584383
Bibliographic Record Category (NDL): 632