Volume number40(4) 2007.8
Some fine ...

Some fine aspects and historical background of "balut" and "penoy", boiled incubated fertilized and unfertilized duck eggs

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Some fine aspects and historical background of "balut" and "penoy", boiled incubated fertilized and unfertilized duck eggs

Call No. (NDL)
Z6-1906
Bibliographic ID of National Diet Library
8905323
Material type
記事
Author
Norlita Sancedaほか
Publisher
東京 : 日本調理科学会
Publication date
2007-08
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 40(4) 2007.8
Publication Page
p.231~238
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Detailed bibliographic record

Summary, etc.:

インキュベートしたあひるの卵の有精卵と無精卵である“balut”と“penoy”の歴史的背景および化学成分について調べた。試料はフィリピンで市販されているインキュベートした有精卵, 無精卵のゆで卵と日本で卵を購入し, 大学の研究室で調製したものを用いた。本研究の結果,“balut”と“penoy”は...

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Bibliographic Record

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Digital

Material Type
記事
Author/Editor
Norlita Sanceda
上田 久美子
Julia Ibenez 他
Alternative Title
あひるの受精卵と無精卵をインキュベートしたゆで卵とその歴史的背景
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
40(4) 2007.8
Volume
40
Issue
4
Pages
231~238