Art
J-GLOBAL ID：200902049614449072   Reference number：89A0518653

Principal-component analysis of the characteristics desirable in baker’s yeasts.

パン酵母菌に適した性質の主要成分分析
Author (2)：
ODA Y

About ODA Y

(Kyowa Hokko Kogyo Co., Ltd., Tokyo, JPN)

About Kyowa Hokko Kogyo Co., Ltd., Tokyo, JPN

, 
OUCHI K

About OUCHI K

(Kyowa Hokko Kogyo Co., Ltd., Tokyo, JPN)

About Kyowa Hokko Kogyo Co., Ltd., Tokyo, JPN


Material：
Applied and Environmental Microbiology  (Appl Environ Microbiol)

About Applied and Environmental Microbiology


Volume： 55  Issue： 6  Page： 1495-1499  Publication year： Jun. 1989 
JST Material Number： A0427A  ISSN： 0099-2240  CODEN： AEMIDF  Document type： Article
Article type： 原著論文  Country of issue： United States (USA)  Language： ENGLISH (EN)
Thesaurus term：
Thesaurus term/Semi thesaurus term
Keywords indexed to the article.
All keywords is available on JDreamIII(charged).
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baker's yeast

About baker's yeast

,...
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.
leaven

About leaven


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JST classification (2)：
JST classification
Category name(code) classified by JST.
Production of microbial mass 
(FK03040W)

About Production of microbial mass

,  Flour products 
(FJ04030P)

About Flour products

Terms in the title (5)：
Terms in the title
Keywords automatically extracted from the title.
パン

About パン

, 
酵母菌

About 酵母菌

, 
性質

About 性質

, 
主要成分

About 主要成分

, 
分析

About 分析


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