食品タンパク質の熱処理による新規調理特性・加工特性をもつ食品素材の創製と開発

Search by Bookstore

This page shows libraries in Japan other than the National Diet Library that hold the material.

Please contact your local library for information on how to use materials or whether it is possible to request materials from the holding libraries.

other

CiNii Research
Search Service
Paper
You can check the holdings of institutions and databases with which CiNii Research is linked at the site of CiNii Research.
Check the holdings of this book

You can check the details of this material, its authority (keywords that refer to materials on the same subject, author's name, etc.), etc.

Material Type: 図書
Title: 食品タンパク質の熱処理による新規調理特性・加工特性をもつ食品素材の創製と開発
Title Transcription: ショクヒンタンパクシツノネツショリニヨルシンキチョウリトクセイカコウトクセイオモツショクヒンソザイノソウセイトカイハツ
Author/Editor: 北畠直文研究代表
Author Heading: 北畠, 直文キタバタケ, ナオフミ
https://ci.nii.ac.jp/author/DA10355148
Publication, Distribution, etc.: [北畠直文]
Publication Date: 2001.3
Publication Date (W3CDTF): 2001
Size: 30cm
Alternative Title: 平成11年度-平成12年度科学研究費補助金(基盤研究B-2)研究成果報告書
Place of Publication (Country Code): ja
Target Audience: 一般
Related Material (URI): https://ci.nii.ac.jp/ncid/BA58355854#entity
Data Provider (Database): 国立情報学研究所 : CiNii Research
Original Data Provider (Database): CiNii Books
https://ci.nii.ac.jp/books
NCID: https://ci.nii.ac.jp/ncid/BA58355854 : BA58355854