DSCによる凍結すり身の低温切断条件に及ぼす油脂含量の影響

Journal name: 日本食品科学工学会誌 = Journal of the Japanese Society for Food Science and Technology / 日本食品科学工学会編 53(1) (通号 565) 2006.1

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Material Type: 記事
Title: DSCによる凍結すり身の低温切断条件に及ぼす油脂含量の影響
Author/Editor: 岡本清
羽倉義雄
鈴木寛一
Author Heading: 岡本清
羽倉義雄
鈴木寛一
Periodical title: 日本食品科学工学会誌 = Journal of the Japanese Society for Food Science and Technology / 日本食品科学工学会編
No. or year of volume/issue: 53(1) (通号 565) 2006.1
Volume: 53
Issue: 1
Sequential issue number: 565
Pages: 70～73
Publication date of volume/issue (W3CDTF): 2006-01
ISSN (Periodical Title): 1341-027X
ISSN-L (Periodical Title): 1341-027X
Publication (Periodical Title): つくば : 日本食品科学工学会
Place of Publication (Country Code): JP
Text Language Code: jpn
NDLC: ZP34
Target Audience: 一般
Holding library: 国立国会図書館
Call No.: Z17-126
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): 7770957
http://id.ndl.go.jp/bib/7770957
Bibliographic Record Category (NDL): 632