発酵技術を利用して調理機能を強化した本みりんの開発 (特集発酵技術を基盤とした食品工業)

発酵技術を利用して調理機能を強化した本みりんの開発

(特集発酵技術を基盤とした食品工業)

Journal name: フードケミカル = A Technical journal on food chemistry & chemicals 23(9) (通号 269) 2007.9

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Material Type: 記事
Title: 発酵技術を利用して調理機能を強化した本みりんの開発
Author/Editor: 舛田幸子
Series Title: 特集発酵技術を基盤とした食品工業
Author Heading: 舛田幸子
Alternative Title: Development of hon-mirin which strengthened the cooking function using fermentation technology
Periodical title: フードケミカル = A Technical journal on food chemistry & chemicals
No. or year of volume/issue: 23(9) (通号 269) 2007.9
Volume: 23
Issue: 9
Sequential issue number: 269
Pages: 24～26
Publication date of volume/issue (W3CDTF): 2007-09
ISSN (Periodical Title): 0911-2286
ISSN-L (Periodical Title): 0911-2286
Publication (Periodical Title): 東京 : 食品化学新聞社
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.: Z17-1028
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): 8897560
http://id.ndl.go.jp/bib/8897560
Bibliographic Record Category (NDL): 632