真空調理法が鶏ささみ肉の物性および食味特性に及ぼす影響

• Material Type: 記事
• Title: 真空調理法が鶏ささみ肉の物性および食味特性に及ぼす影響
• Author/Editor: 高橋,節子; 内藤,文子; 佐藤,之紀; 内藤,博; 田中,直義; 野口,駿
• Publication, Distribution, etc.: 日本 : 日本家政学会
• Publication Date: 1994-02-15
• Publication Date (W3CDTF): 1994-02-15
• Alternative Title: The Effects of Vacuum Cooking on Chicken White Meat with Regard to Physical Properties and Sensory Attributes
• Periodical title: 日本家政学会誌
• No. or year of volume/issue: 45(2)
• Volume: 45(2)
• Pages: 123-130
• Text Language Code: JPN
• Alias of Author: Takahashi,Setsuko; Naito,Fumiko; Sato,Yukinori; Naito,Hiroshi; Tanaka,Tadayoshi; Noguchi,Shun
• Subject Heading: 真空調理; 鶏ささみ肉; 官能評価; 歩留まり; 硬さ; 食味特性; vacuum cooking; chicken white meat; sensory evaluation; weight-loss; firmness; sensory attributes
• Note (General): 著者所属: 共立女子大学家政学部; 著者所属: 共立女子短期大学生活科学科; Affiliation: Faculty of Home Economics, Kyoritsu Women's University; Affiliation: Kyoritsu Women's Junior College
• Persistent ID (NDL): info:ndljp/pid/10580573; https://dl.ndl.go.jp/pid/10580573
• 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/10392777; https://dl.ndl.go.jp/pid/10392777
• 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 physical properties and the sensory attributes of chicken white meat cooked under vacuum conditions were compared with those of chicken cooked by ...