Art
J-GLOBAL ID：200902002052168877   Reference number：90A0738582

Studies on the protection of microbiological deterioration of Mizuyokan. (Part II). Several properties of Mizuyokan deteriorated by bacteria.

水ようかんの変敗,離水の防止に関する研究 (第2報) 変敗,離水の性状
Author (3)：
NAMBA TSUYOSHI

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(愛知県食品工技セ)

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, 
KATO KAZUTO

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(愛知工大)

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, 
ASHIKARI SHIGETO

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(名城大)

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Material：
愛知県食品工業技術センター年報  (Annual Report of the Food Research Institute, Aichi Prefectural Government)

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Issue： 30(1989)  Page： 37-46  Publication year： Mar. 1990 
JST Material Number： F0056A  ISSN： 0916-0973  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： JAPANESE (JA)
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deterioration(food)

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,...
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paste confectionery

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JST classification (1)：
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Confectionery 
(FJ08000K)

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水ようかん

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, 
変敗

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研究

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, 
性状

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