Comparison of gel strength of kamaboko containing powders from nine different vegetables and fruits

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Comparison of gel strength of kamaboko containing powders from nine different vegetables and fruits

Persistent ID (NDL): info:ndljp/pid/11250286

Material type: 記事

Author: Shigenori Yaguchiほか

Publisher: 水産大学校

Publication date: 2017-01

Material Format: Digital

Journal name: 水産大学校研究報告 65(1)

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Material Type: 記事
Title: Comparison of gel strength of kamaboko containing powders from nine different vegetables and fruits
Author/Editor: Shigenori Yaguchi
Maki Shimoda
Hideto Fukushima
Publication, Distribution, etc.: 日本 : 水産大学校
Publication Date: 2017-01
Publication Date (W3CDTF): 2017-01
Alternative Title: 内容成分組成の異なる野菜・果実パウダーの添加がすり身ゲルの物性に及ぼす影響について
Periodical title: 水産大学校研究報告
No. or year of volume/issue: 65(1)
Volume: 65(1)
Text Language Code: eng
Persistent ID (NDL): info:ndljp/pid/11250286
https://dl.ndl.go.jp/pid/11250286
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 > 独立行政法人
https://dl.ndl.go.jp/collections/B00033
Acquisition Basis: インターネット資料収集保存事業（WARP）
Date Accepted (W3CDTF): 2019-03-08T18:50:22+09:00
Date Captured (W3CDTF): 2019-03-08
Format (IMT): application/pdf
Access Restrictions: インターネット公開
Availability of remote photoduplication service: 不可
Periodical Title (URI): http://www.fish-u.ac.jp/kenkyu/sangakukou/kenkyuhoukoku/65.html
Periodical Title (Persistent ID (NDL)): info:ndljp/pid/11250285
https://dl.ndl.go.jp/pid/11250285
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