Art
J-GLOBAL ID：200902141031669493   Reference number：02A0451074

卵殻膜蛋白分解液の食品特性の改善と風味調味液の開発

Author (3)：
TAKEUCHI TOKUO

About TAKEUCHI TOKUO

(岐阜女大 家政)

About 岐阜女大 家政

, 
INARI TAEKO

About INARI TAEKO

(岐阜女大 家政)

About 岐阜女大 家政

, 
MORIMOTO HITOMI

About MORIMOTO HITOMI

(岐阜女大 家政)

About 岐阜女大 家政


Material：
岐阜女子大学紀要  (Bulletin of Gifu Women's College)

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Issue： 31  Page： 99-107  Publication year： Mar. 30, 2002 
JST Material Number： Z0746A  ISSN： 0286-8644  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： JAPANESE (JA)
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Egg Shell

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,...
Semi thesaurus term：
Thesaurus term/Semi thesaurus term
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卵醤

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JST classification (1)：
JST classification
Category name(code) classified by JST.
Eggs and egg products 
(FJ12040R)

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Substance index (1)：
Substance index
Chemical Substance indexed to the Article.
Glucose

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Terms in the title (6)：
Terms in the title
Keywords automatically extracted from the title.
卵殻膜

About 卵殻膜

, 
蛋白分解

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, 
食品特性

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, 
風味

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, 
調味液

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, 
開発

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