調理による豚肉の脂肪酸量と脂肪酸組成の変化

• Material Type: 記事
• Title: 調理による豚肉の脂肪酸量と脂肪酸組成の変化
• Author/Editor: 杉山,寿美; 石永,正隆
• Publication, Distribution, etc.: 日本 : 日本家政学会
• Publication Date: 1999-11-15
• Publication Date (W3CDTF): 1999-11-15
• Alternative Title: Effects of Cooking on the Fatty acid Content and Fatty Acid Composition of Pork
• Periodical title: 日本家政学会誌
• No. or year of volume/issue: 50(11)
• Volume: 50(11)
• Pages: 1119-1126
• Text Language Code: JPN
• Alias of Author: SUGIYAMA,Sumi; ISHINAGA,Masataka
• Subject Heading: 脂肪酸量; 脂肪酸組成; 調理; 豚肉; fatty acid content; fatty acid composition; cooking; pork
• Note (General): 著者所属: 広島文教女子大学短期大学部; 著者所属: 広島女子大学生活科学部; Affiliation: Hiroshima Bunkyo Women's Junior College; Affiliation: Department of Health Science, Hiroshima Women's University
• Persistent ID (NDL): info:ndljp/pid/10582175; https://dl.ndl.go.jp/pid/10582175
• 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/10392846; https://dl.ndl.go.jp/pid/10392846
• 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

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