Art
J-GLOBAL ID：200902041339242593   Reference number：88A0110548

Redevelopment of traditional foods. Food pracessing by using “monascus”.

伝統食品の再開発 III 紅麹を利用した食品の開発
Author (5)：
NUNOTANI AKIRA

About NUNOTANI AKIRA

(ヤエガキ醗酵技研)

About ヤエガキ醗酵技研

, 
SHIMIZU KAZUSHI

About SHIMIZU KAZUSHI

(ヤエガキ醗酵技研)

About ヤエガキ醗酵技研

, 
YAGI KAZUYUKI

About YAGI KAZUYUKI

(ヤエガキ醗酵技研)

About ヤエガキ醗酵技研

, 
HOSHIII KATSUNORI

About HOSHIII KATSUNORI

(ヤエガキ醗酵技研)

About ヤエガキ醗酵技研

, 
NAGAHAMA HIROKO

About NAGAHAMA HIROKO

(ヤエガキ醗酵技研)

About ヤエガキ醗酵技研


Material：
食品と開発  (Food Processing and Ingredients)

About 食品と開発


Volume： 23  Issue： 1  Page： 51-55  Publication year： Jan. 1988 
JST Material Number： Z0786A  ISSN： 0911-3932  Document type： Article
Article type： 解説  Country of issue： Japan (JPN)  Language： JAPANESE (JA)
Thesaurus term：
Thesaurus term/Semi thesaurus term
Keywords indexed to the article.
All keywords is available on JDreamIII(charged).
On J-GLOBAL, this item will be available after more than half a year after the record posted. In addtion, medical articles require to login to MyJ-GLOBAL.
biopigment

About biopigment

,...
Semi thesaurus term：
Thesaurus term/Semi thesaurus term
Keywords indexed to the article.
All keywords is available on JDreamIII(charged).
On J-GLOBAL, this item will be available after more than half a year after the record posted. In addtion, medical articles require to login to MyJ-GLOBAL.
Monascus

About Monascus

,...
   To see more with JDream III (charged).   {{ this.onShowAbsJLink("http://jdream3.com/lp/jglobal/index.html?docNo=88A0110548&from=J-GLOBAL&jstjournalNo=Z0786A") }}
JST classification (1)：
JST classification
Category name(code) classified by JST.
Food additives 
(FJ10020H)

About Food additives

Terms in the title (4)：
Terms in the title
Keywords automatically extracted from the title.
伝統食品

About 伝統食品

, 
開発

About 開発

, 
紅麹

About 紅麹

, 
食品

About 食品


Return to Previous Page

TOP

BOTTOM