Art
J-GLOBAL ID：200902149045089539   Reference number：97A0941085

Microstructure of Yolk from Fresh Eggs by Improved Method.

改良法により調べた新鮮な鶏卵から得た卵黄の微細構造
Author (2)：
MINEKI M

About MINEKI M

(Aoba Gakuen Coll., Tokyo, JPN)

About Aoba Gakuen Coll., Tokyo, JPN

, 
KOBAYASHI M

About KOBAYASHI M

(Univ. Tokyo, Tokyo, JPN)

About Univ. Tokyo, Tokyo, JPN


Material：
Journal of Food Science  (J Food Sci)

About Journal of Food Science


Volume： 62  Issue： 4  Page： 757-761  Publication year： Jul. 1997 
JST Material Number： C0005A  ISSN： 0022-1147  CODEN： JFDSAZ  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).
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.
chicken egg

About chicken egg

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

About Eggs and egg products

Terms in the title (4)：
Terms in the title
Keywords automatically extracted from the title.
改良法

About 改良法

, 
鶏卵

About 鶏卵

, 
卵黄

About 卵黄

, 
微細構造

About 微細構造


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