低温貯蔵したマイワシの鮮度と揮発性成分量の検討

• Material Type: 記事
• Title: 低温貯蔵したマイワシの鮮度と揮発性成分量の検討
• Author/Editor: 廣川,由紀; 木咲,弘
• Publication, Distribution, etc.: 日本 : 日本家政学会
• Publication Date: 1990-04-05
• Publication Date (W3CDTF): 1990-04-05
• Alternative Title: Relation of Freshness to Odour of Sardine during Cold Storage
• Periodical title: 日本家政学会誌
• No. or year of volume/issue: 41(4)
• Volume: 41(4)
• Pages: 295-301
• Text Language Code: JPN
• Alias of Author: HIROKAWA,Yuki; KISAKI,Hiromu
• Subject Heading: マイワシ; 低温貯蔵; K値; トリメチルアミン; 揮発性成分; sardine; cold storage; K value; trimethylamine; volatile compounds
• Note (General): 著者所属: 同志社女子大学家政学部; Affiliation: Faculty of Home Economics, Doshisha Women's College
• Persistent ID (NDL): info:ndljp/pid/10579666; https://dl.ndl.go.jp/pid/10579666
• 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/10392734; https://dl.ndl.go.jp/pid/10392734
• 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

• Summary, etc.: The relation of the freshness to the odour of sardine during storage for 28 days at -18-+10℃ was investigated. The freshness was estimated by the meas...