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sigen kyoukai syokuhin seibun tyousakenkyuu tokoro
sigen kyoukai syokuhin seibun tyousakenkyuu tokoro
Mackerel
Palatability
Food science
Chemistry
salt content
2
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1
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赤色辛味噌を用いた鯖味噌煮に及ぼす生姜添加の影響 : 嗜好性と塩分量(自然科学編)
2000
a yuu ho suzuki
yukiko sugisaki
atuko terasima
mayumi kouriyama
noboru dobasi
tomoko watanabe
Suzuki Ayuho
Sugizaki Sachiko
Terajima Atsuko
Koriyama Mayumi
Tsuchihasi Noboru
Watanabe Tomoko
tibaken ritu eisei tankidaigaku
sigen kyoukai syokuhin seibun tyousakenkyuu tokoro
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Effects of Ginger on the Boiled Mackerel used Dark Yellow Type Miso : Palatability and Salt Content
2000
a yuu ho suzuki
yukiko sugisaki
atuko terasima
mayumi kouriyama
noboru dobasi
tomoko watanabe
Suzuki Ayuho
Sugizaki Sachiko
Terajima Atsuko
Koriyama Mayumi
Tsuchihasi Noboru
Watanabe Tomoko
tibaken ritu eisei tankidaigaku
sigen kyoukai syokuhin seibun tyousakenkyuu tokoro
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