Help
Help
雑誌日本調理科学会誌
Volume number38(1)-38(6) 20050200-20051200
Articleシュウ酸のえぐ味に及...

シュウ酸のえぐ味に及ぼす塩化ナトリウムならびに粘性の影響

Icons representing 記事

Read via the Internet

Begin reading now

NDL Digital Collections

Digital data available（Japan Link Center）

Begin reading now

CiNii Research

シュウ酸のえぐ味に及ぼす塩化ナトリウムならびに粘性の影響

Call No. (NDL)
Z6-1906
Bibliographic ID of National Diet Library
7441356
Material type
記事
Author
和泉 眞喜子
Publisher
東京 : 日本調理科学会
Publication date
2005-08
Material Format
Digital
Journal name
日本調理科学会誌 = Journal of cookery science of Japan / 日本調理科学会 編 38(4) 2005.8
Publication Page
p.362～367
View All

Detailed bibliographic record

Summary, etc.：

Experiments were performed to investigate why the acridity of spinach boiled in salted water was weak, even though most of the oxalic acid, the bitter...

Holdings of Libraries in Japan

This page shows libraries in Japan other than the National Diet Library that hold the material.

List of Cooperating Institutions and Databases

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
    Digital
    You can check the holdings of institutions and databases with which CiNii Research is linked at the site of CiNii Research.
    Check the holdings of this book

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.

Digital

Material Type
記事
Title
シュウ酸のえぐ味に及ぼす塩化ナトリウムならびに粘性の影響
Author/Editor
和泉 眞喜子
Author Heading
和泉 眞喜子
Periodical title
日本調理科学会誌 = Journal of cookery science of Japan / 日本調理科学会 編
No. or year of volume/issue
38(4) 2005.8
Volume
38
Issue
4
Pages
362～367
Publication date of volume/issue (W3CDTF)
2005-08