文献
J-GLOBAL ID:201302233844433165
整理番号:13A0832019
バナナフリッターにおけるアクリルアミド形成に及ぼすバナナの成熟段階の影響
The effect of maturity stages of banana on the formation of acrylamide in banana fritters
著者 (6件):
DANIALI G.
(Food Safety Res. Centre (FOSREC), Fac. of Food Sci. and Technol., Universiti Putra Malaysia, 43400 UPM Serdang ...)
,
JINAP S.
(Food Safety Res. Centre (FOSREC), Fac. of Food Sci. and Technol., Universiti Putra Malaysia, 43400 UPM Serdang ...)
,
JINAP S.
(Inst. of Tropical Agriculture, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia)
,
HANIFAH N.l.
(Food Safety Res. Centre (FOSREC), Fac. of Food Sci. and Technol., Universiti Putra Malaysia, 43400 UPM Serdang ...)
,
HANIFAH N.l.
(Dep. of Food Sci. and Technol., Bogor Agricultural Univ., Bogor, Indonesia)
,
HAJEB P.
(Food Safety Res. Centre (FOSREC), Fac. of Food Sci. and Technol., Universiti Putra Malaysia, 43400 UPM Serdang ...)
資料名:
Food Control
(Food Control)
巻:
32
号:
2
ページ:
386-391
発行年:
2013年08月
JST資料番号:
W0246A
ISSN:
0956-7135
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
イギリス (GBR)
言語:
英語 (EN)