熟成型チーズへのAspergillus oryzae由来麹添加によって誘発されるランシッド低減に関する研究 [論文内容及び審査の要旨]

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Material Type: 博士論文
Title: 熟成型チーズへのAspergillus oryzae由来麹添加によって誘発されるランシッド低減に関する研究 [論文内容及び審査の要旨]
Author/Editor: CHINTAGAVONGSE, Napaporn
Author Heading: CHINTAGAVONGSE, Napaporn
Publication, Distribution, etc.: Hokkaido University
Publication Date: 2024-09-25
Publication Date (W3CDTF): 2024-09-25
Alternative Title: Studies to reduce rancidity in ripened cheese caused by koji adjunct from Aspergillus oryzae [an abstract of dissertation and a summary of dissertation review]
Contributor: 玖村, 朗人
小池, 聡
早川, 徹
曽根, 輝雄
Degree grantor/type: 北海道大学
Dissertation Number: 甲第16096号
Degree Type: 博士(農学)
Text Language Code: eng
jpn
NDC: 610
Target Audience: 一般
Note (General): (主査) 教授玖村朗人, 教授小池聡, 助教早川徹, 教授曽根輝雄（国際食資源学院）
農学院（農学専攻）
Access Restrictions: インターネット公開
References (URI): HDL
http://hdl.handle.net/2115/93490
Data Provider (Database): 国立情報学研究所 : 学術機関リポジトリデータベース（IRDB）（機関リポジトリ）
https://irdb.nii.ac.jp
Original Data Provider (Database): 北海道大学 : 北海道大学学術成果コレクション