温塩水解凍により解凍したマグロ肉の品質
Read via the Internet
Begin reading now
NDL Digital Collections
Holdings of Libraries in Japan
This page shows libraries in Japan other than the National Diet Library that hold the material.
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 ServiceYou can check the holdings of institutions and databases with which CiNii Research is linked at the site of CiNii Research.
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.
- Material Type
- 記事
- Title
- Author/Editor
- 米田 千恵粟津原 元子畑江 敬子
- Alternative Title
- Quality of frozen tuna meat thawed by soaking in warm salt water
- 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
- 41(5) 2008.10
- Volume
- 41
- Issue
- 5
- Pages
- 337～343