文献
J-GLOBAL ID:201002239738205354
整理番号:10A0653956
節によるだし汁の濁りの生成と原因成分
Relationship between the Turbidity of Dashi (Soup Stock) Made from Fushi (Boiled, Smoke-dried Fish Fillet) and the Chemical Components Present, and the Component Mainly Responsible for the Turbidity
日本食品科学工学会誌
(Journal of the Japanese Society for Food Science and Technology)
2010年06月15日
1341-027X
逐次刊行物 (A)