Art
J-GLOBAL ID：200902166171803559   Reference number：97A0197605

The Study on Fish Sauce “ISHIRU”. Chemical Composition of Commercial “ISHIRU”.

イシル(魚醤)に関する研究 市販イシルの化学成分について
Author (2)：
SADO YASUO

About SADO YASUO

(石川県工試)

About 石川県工試

, 
MICHIHATA TOSHIHIDE

About MICHIHATA TOSHIHIDE

(石川県工試)

About 石川県工試


Material：
石川県工業試験場研究報告  (Report of the Industrial Research Institute of Ishikawa)

About 石川県工業試験場研究報告


Issue： 45  Page： 93-100  Publication year： Dec. 1996 
JST Material Number： F0740A  ISSN： 0289-8934  CODEN： IKSHE3  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： JAPANESE (JA)
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Sardinops melanostictus

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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.
イシル

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JST classification (2)：
JST classification
Category name(code) classified by JST.
Animal aquatic foods 
(FJ13020C)

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,  Fermented seasonings 
(FK04030S)

About Fermented seasonings

Terms in the title (3)：
Terms in the title
Keywords automatically extracted from the title.
魚醤

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, 
研究

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, 
化学成分

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