クックチルシステムにおける牛肉の含有脂質の変化について  [in Japanese] The changes of beef lipid contents on Cook-Chill System  [in Japanese]

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Author(s)

Journal

  • Journal for the integrated study of dietary habits

    Journal for the integrated study of dietary habits 12(2), 134-140, 2001-09-30

    日本食生活学会

References:  19

Cited by:  1

Codes

  • NII Article ID (NAID)
    10008026415
  • NII NACSIS-CAT ID (NCID)
    AA11804821
  • Text Lang
    JPN
  • Article Type
    Journal Article
  • ISSN
    0917303X
  • NDL Article ID
    6106611
  • NDL Source Classification
    ZE16(社会・労働--家事・家政--学術誌)
  • NDL Call No.
    Z71-F860
  • Data Source
    CJP  CJPref  NDL 
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