Art
J-GLOBAL ID：201202243187008147   Reference number：12A1035137

市販豆腐における製造工程の違いと風味成分との関係

Author (5)：
FUJINO KANAKO

About FUJINO KANAKO

(山口県大 大学院健康福祉学研究科)

About 山口県大 大学院健康福祉学研究科

, 
FUJINO KANAKO

About FUJINO KANAKO

(山口県大 看護栄養)

About 山口県大 看護栄養

, 
ISHIZAKA AYAKO

About ISHIZAKA AYAKO

(山口県大 看護栄養)

About 山口県大 看護栄養

, 
OGAWA YUKO

About OGAWA YUKO

(山口県大 看護栄養)

About 山口県大 看護栄養

, 
SHIMADA KAZUKO

About SHIMADA KAZUKO

(山口県大 大学院健康福祉学研究科)

About 山口県大 大学院健康福祉学研究科


Material：
山口県立大学学術情報電子版(CD-ROM)  (Archives of Yamaguchi Prefectural University (CD-ROM))

About 山口県立大学学術情報電子版(CD-ROM)


Issue： 5  Page： DAIGAKUIN,131-136  Publication year： Mar. 31, 2012 
JST Material Number： L4461B  ISSN： 2189-4825  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： JAPANESE (JA)
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*tofu

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,...
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*sensory evaluation

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,...
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JST classification (1)：
JST classification
Category name(code) classified by JST.
Vegetables and processed vegetable products 
(FJ11020O)

About Vegetables and processed vegetable products

Substance index (1)：
Substance index
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Maltol

About Maltol

Terms in the title (3)：
Terms in the title
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豆腐

About 豆腐

, 
製造工程

About 製造工程

, 
風味成分

About 風味成分


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