文献
J-GLOBAL ID:201702265946957742
整理番号:17A1240027
淡水魚副産物を用いた急速発酵魚醤の物理化学的及び官能的性質に及ぼす混合こうじの影響【Powered by NICT】
Effect of mixed kojis on physiochemical and sensory properties of rapid-fermented fish sauce made with freshwater fish by-products
著者 (4件):
Zhao Jiuxiang
(State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Lihu 1800, Wuxi, Jiangsu, 214122, China)
,
Jiang Qixing
(State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Lihu 1800, Wuxi, Jiangsu, 214122, China)
,
Xu Yanshun
(State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Lihu 1800, Wuxi, Jiangsu, 214122, China)
,
Xia Wenshui
(State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Lihu 1800, Wuxi, Jiangsu, 214122, China)
資料名:
International Journal of Food Science and Technology
(International Journal of Food Science and Technology)
巻:
52
号:
9
ページ:
2088-2096
発行年:
2017年
JST資料番号:
B0863A
ISSN:
0950-5423
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)