マルソウダ魚醤油のもろみから分離したStaphylococus nepalensisによる黒作りイカ塩辛の臭気の改良

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Material Type: 記事
Title: マルソウダ魚醤油のもろみから分離したStaphylococus nepalensisによる黒作りイカ塩辛の臭気の改良
Author/Editor: 舩津保浩
深見克哉
近藤秀裕他
Author Heading: 舩津保浩
深見克哉
近藤秀裕
Periodical title: 日本水産学会誌 / 日本水産学会編
No. or year of volume/issue: 71(4) (通号 687) 2005.7
Volume: 71
Issue: 4
Sequential issue number: 687
Pages: 611～617
Publication date of volume/issue (W3CDTF): 2005-07
ISSN (Periodical Title): 0021-5392
ISSN-L (Periodical Title): 0021-5392
Publication (Periodical Title): 東京 : 日本水産学会
Place of Publication (Country Code): JP
Text Language Code: jpn
Subject Heading: 官能評価
揮発性成分
臭気改良
醤油麹
NDLC: ZR26
Target Audience: 一般
Holding library: 国立国会図書館
Call No.: Z18-345
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): 7430064
http://id.ndl.go.jp/bib/7430064
Bibliographic Record Category (NDL): 632