裂けるチーズのレオロジー(特集「食べる」とレオロジー(2)食品加工のレオロジー)

Journal name: B&R = 日本バイオレオロジー学会誌 : journal of Japanese Society of Biorheology 19(2) 2005.6

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Material Type: 記事
Title: 裂けるチーズのレオロジー
Author/Editor: 井筒雅
Series Title: 特集「食べる」とレオロジー(2)食品加工のレオロジー
Author Heading: 井筒雅
Periodical title: B&R = 日本バイオレオロジー学会誌 : journal of Japanese Society of Biorheology
No. or year of volume/issue: 19(2) 2005.6
Volume: 19
Issue: 2
Pages: 69～82
Publication date of volume/issue (W3CDTF): 2005-06
ISSN (Periodical Title): 0913-4778
ISSN-L (Periodical Title): 0913-4778
Publication (Periodical Title): 横浜 : 日本バイオレオロジー学会
Place of Publication (Country Code): JP
Text Language Code: jpn
Subject Heading: stringy material
stringiness
digital image analysis
Mozzarella cheese
NDLC: ZR2
Target Audience: 一般
Holding library: 国立国会図書館
Call No.: Z18-1996
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): 7446109
http://id.ndl.go.jp/bib/7446109
Bibliographic Record Category (NDL): 632