Art
J-GLOBAL ID：200902065259949307   Reference number：87A0434824

Studies on the Japanese pickles Sunki. Part X Sunki-pickles prepared by single species of lactic acid bacteria.

すんきに関する研究 X 乳酸菌の単菌を用いたすんき漬
Author (1)：
ITABASHI MASAKO

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(共立女短大)

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Material：
日本食品工業学会誌  (Journal of Japanese Society of Food Science and Technology)

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Volume： 34  Issue： 6  Page： 356-361  Publication year： Jun. 1987 
JST Material Number： F0895A  ISSN： 0029-0394  CODEN： NSKGAX  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： JAPANESE (JA)
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pickled product

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,...
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Thesaurus term/Semi thesaurus term
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すんき漬

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,...
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JST classification (1)：
JST classification
Category name(code) classified by JST.
Vegetables and processed vegetable products 
(FJ11020O)

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Reference (7)：
  • 1) 板橋雅子・高村範子:日食工誌,32, 859 (1985).
  • 2) 中山大樹:農化,23, 497 (1957).
  • 3) 日本食品工業学会食品分析法編集委員会編,食品分析法(光琳),p. 128 (1981).
  • 4) 永原太郎他共著,全訂食品分析法(柴田書店),p. 134 (1981).
  • 5) 日本食品工業学会食品分析法編集委員会編,食品分析法(光琳),p. 493 (1981).
ｍore...
Terms in the title (3)：
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研究

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, 
乳酸菌

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, 
菌

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