Art
J-GLOBAL ID：200902131646549379   Reference number：99A0372198

Relation Between the Quality of Material Rice and the Processing Aptitude of Frozen Cooked Rice.

原料米の品質と冷凍米飯の加工適性
Author (1)：
OMURA KUNIO

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(北海道中央農試)

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Material：
北海道立農業試験場集報  (Bulletin of Hokkaido Prefectural Agricultural Experiment Stations)

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Issue： 76  Page： 27-34  Publication year： Mar. 31, 1999 
JST Material Number： F0675A  ISSN： 0441-0807  CODEN： HOSSA  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： JAPANESE (JA)
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raw material

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,...
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.
冷凍米飯

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,...
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General 
(FJ04010T)

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原料

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冷凍米飯

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, 
加工適性

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