油脂の結晶化がエマルションの物性・安定性に及ぼす影響  [in Japanese] Effects of Fat Crystallization on Emulsion Stability  [in Japanese]

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Author(s)

    • 松村 康生 MATSUMURA Yasuki
    • 京都大学大学院農学研究科農学専攻品質評価学分野 Laboratory of Quality Analysis and Assessment, Division of Agronomy and Horticultural Science, Graduate School of Agriculture, Kyoto University

Journal

  • Oleoscience

    Oleoscience 5(1), 13-19, 2005-01-01

    日本油化学会

References:  13

Cited by:  1

Codes

  • NII Article ID (NAID)
    10014240506
  • NII NACSIS-CAT ID (NCID)
    AA11503417
  • Text Lang
    JPN
  • Article Type
    Journal Article
  • ISSN
    13458949
  • NDL Article ID
    7194925
  • NDL Source Classification
    ZP25(科学技術--化学・化学工業--油脂類)
  • NDL Call No.
    Z74-C176
  • Data Source
    CJP  CJPref  NDL 
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