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チーズ用乳酸菌 LH-BO2 の添加が発酵ソーセージの品質に与える影響
http://hdl.handle.net/10659/00006537
http://hdl.handle.net/10659/000065371284e09a-277d-4289-8113-32992a4bd083
Item type | 学術雑誌論文 / Journal Article(1) | |||||
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公開日 | 2020-02-26 | |||||
タイトル | ||||||
タイトル | チーズ用乳酸菌 LH-BO2 の添加が発酵ソーセージの品質に与える影響 | |||||
言語 | ||||||
言語 | jpn | |||||
資源タイプ | ||||||
資源タイプ識別子 | http://purl.org/coar/resource_type/c_6501 | |||||
資源タイプ | journal article | |||||
アクセス権 | ||||||
アクセス権 | metadata only access | |||||
アクセス権URI | http://purl.org/coar/access_right/c_14cb | |||||
著者 |
小澤, 知加
× 小澤, 知加× 小林, 幸光× 佐藤, 理紗子× 栃原, 孝志× 竹田, 保之× 舩津, 保浩 |
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書誌情報 |
ニューフードインダストリー 巻 60, 号 6, p. 13-20, 発行日 2018-06 |
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その他のタイトル | ||||||
その他のタイトル | Effects of Addition of Lactic Acid Bacterium LH-BO2 on Quality of Fermented Sausage | |||||
出版者 | ||||||
出版者 | エヌエフアイ合同会社 | |||||
資源タイプ | ||||||
内容記述タイプ | Other | |||||
内容記述 | Article |