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ねり製品製造ロスの発酵調味料への再利用とヒスタミン生成抑制
http://hdl.handle.net/10659/2639
http://hdl.handle.net/10659/2639bd86fb2b-3959-4e6f-90d5-966e7462152f
Item type | 学術雑誌論文 / Journal Article(1) | |||||
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公開日 | 2012-10-01 | |||||
タイトル | ||||||
タイトル | ねり製品製造ロスの発酵調味料への再利用とヒスタミン生成抑制 | |||||
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 |
舩津, 保浩
× 舩津, 保浩× 里見, 正隆× 小善, 圭一 |
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書誌情報 |
フードリサーチ en : Food research 巻 663, p. 14-17, 発行日 2010-09 |
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出版者 | ||||||
出版者 | 食品研究社 | |||||
資源タイプ | ||||||
内容記述タイプ | Other | |||||
内容記述 | Article |