わさび漬に関する研究 (第5報) : 貯藏中の酵素の消長について

Persistent ID (NDL): info:ndljp/pid/10547818

Material type: 記事

Author: 小島,操ほか

Publisher: 大阪醸造學會

Publication date: 1956-05-15

Material Format: Digital

Journal name: 醗酵工學雑誌 34(5)

Publication Page: p.229-230

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Notes on use

Note (General)：: 著者所属: 静岡薬科大学Affiliation: The Shizuoka College of Pharmacy

Detailed bibliographic record

Summary, etc.：: The authors prepared Wasabi-zuke and preserved it in a thermostat (37℃) and examined the rise and fall of five enzymes contained in it, i.e., peroxida...

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Digital

Material Type: 記事
Title: わさび漬に関する研究 (第5報) : 貯藏中の酵素の消長について
Author/Editor: 小島,操
松下,文一
矢崎,まり子
Publication, Distribution, etc.: 日本 : 大阪醸造學會
Publication Date: 1956-05-15
Publication Date (W3CDTF): 1956-05-15
Alternative Title: Studies on Wasabi-zuke (Preserved Horseradich) (V) : On the Rise and Fall of Enzyme during the Storage
Periodical title: 醗酵工學雑誌
No. or year of volume/issue: 34(5)
Volume: 34(5)
Pages: 229-230
Text Language Code: JPN
Alias of Author: KOJIMA,Misao
MATSUHITA,Bunichi
YAZAKI,Mariko
Note (General): 著者所属: 静岡薬科大学
Affiliation: The Shizuoka College of Pharmacy
Persistent ID (NDL): info:ndljp/pid/10547818
https://dl.ndl.go.jp/pid/10547818
Collection: 障害者向け資料
Collection (Materials For Handicapped People:1): テキストデータ
Collection (particular): 国立国会図書館デジタルコレクション > 電子書籍・電子雑誌 > 学術機関 > 学協会
https://dl.ndl.go.jp/collections/B00043
Acquisition Basis: NII-ELS
Available (W3CDTF): 2017-08-23
Date Accepted (W3CDTF): 2017-08-15
Date Captured (W3CDTF): 2017-08-15
Format (IMT): application/pdf
Access Restrictions: インターネット公開
Availability of remote photoduplication service: 不可
Periodical Title (Persistent ID (NDL)): info:ndljp/pid/10391269
https://dl.ndl.go.jp/pid/10391269
Data Provider (Database): 国立国会図書館 : 国立国会図書館デジタルコレクション
https://dl.ndl.go.jp