Art
J-GLOBAL ID：200902196615303864   Reference number：94A0035085

Product characteristics and production technique of a seasoning made from raw material of processing residue of salmon and trout.

鮭,鱒の加工残さいを原料とした調味料の製造方法並びに製品の特性
Author (1)：
SAKAI NOBORU

About SAKAI NOBORU

(海拓舎)

About 海拓舎


Material：
Bio Industry  (バイオインダストリー)

About Bio Industry


Volume： 10  Issue： 12  Page： 763-771  Publication year： Dec. 1993 
JST Material Number： Y0746A  ISSN： 0910-6545  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： JAPANESE (JA)
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.
Oncorhynchus keta

About Oncorhynchus keta

,...
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.
Aspergillus

About Aspergillus

,...
   To see more with JDream III (charged).   {{ this.onShowAbsJLink("http://jdream3.com/lp/jglobal/index.html?docNo=94A0035085&from=J-GLOBAL&jstjournalNo=Y0746A") }}
JST classification (1)：
JST classification
Category name(code) classified by JST.
Aquatic food in general 
(FJ13010R)

About Aquatic food in general

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

About 鮭

, 
鱒

About 鱒

, 
残さい

About 残さい

, 
原料

About 原料

, 
調味料

About 調味料

, 
製造方法

About 製造方法


Return to Previous Page

TOP

BOTTOM