Art
J-GLOBAL ID：200902053820682643
Reference number：86A0260434
Effect of drying and cooking conditions on the accumulation of 5′-nucleotides in Shii-take.
しいたけ5′-ヌクレオチド含量に及ぼす乾燥条件および調理加熱条件の影響
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Author (4)：
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Material：
Volume：
36
Issue：
12
Page：
943-947
Publication year：
Dec. 1985
JST Material Number：
F0763A
ISSN：
0449-9069
CODEN：
KGZAA7
Document type：
Article
Article type：
原著論文
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).
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JST classification (2)：
JST classification
Category name(code) classified by JST.
Vegetables and processed vegetable products
, Food drying
Reference (11)：
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1) 中島宣郎, 市川恒平, 鎌田政喜, 藤田栄一郎 : 農化, 35,797 (1961)
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2) 橋田 度, 毛利威徳, 志賀岩雄 : 発酵工, 42,434 (1964)
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3) 毛利威徳, 橋田 度, 志賀岩雄 : 発酵工, 43,344 (1965)
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4) 山本喜男, 遠藤金次, 門脇蓉子, 上村隆子, 高山直子;家政誌, 18,388 (1967)
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5) 門脇蓉子, 鄭 秀麗, 尾藤温子, 遠藤金次, 山本喜男 : 家政誌, 20, 86 (1969)
ｍore...
Terms in the title (5)：
Terms in the title
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