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Rakuno kagaku, shokuhin no kenkyu
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J-STAGE
Homepage URLs
https://www.jstage.jst.go.jp/browse/milkscience/-char/ja/ |
Example Publications
EFFECT OF IRON-FORTIFICATION ON THE CHEMICAL AND ORGANOLEPTIC QUALITY OF SOFT CHEESE
MOHAMMED Y. KHALIFA
1996
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Rakuno kagaku, shokuhin no kenkyu
doi:10.11465/milkscience.45.a-61
インドネシアの伝統的発酵食品
Indigenous Fermented Foods in Indonesia
Ingrid S. SURONO, Akiyoshi HOSONO
1995
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Rakuno kagaku, shokuhin no kenkyu
doi:10.11465/milkscience.44.a-91
乳酸菌の生産するバクテリオシンについて
Bacteriocins Produced by Lactic Acid Bacteria
no archive
T. Kato
1995
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Rakuno kagaku, shokuhin no kenkyu
doi:10.11465/milkscience.44.a-79
酵母添加スターターを用いる力マンベールチーズの製造に関する研究(第3報)熟成中における破断試験によるテクスチャー特性
Studies on the Camembert Cheese Manufacture Using the Yeast Flora (3) Instrumental Measurement of Texture during Ripening
no archive
Tsunehiko Kawai, Masako Yamada, Yuji Nakazawa
1996
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Rakuno kagaku, shokuhin no kenkyu
doi:10.11465/milkscience.45.a-43
牛乳および水牛乳の沸とう加熱中におけるカゼインミセル構造ならびに灰分平衡の変化
Heat Induced Changes in the Microstructure of Casein Micelles and Mineral Balance of Cows' and Buffalos' Milk During Prolonged Boiling
no archive
A. K. Adhikari, O. N. Mathur
1993
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Rakuno kagaku, shokuhin no kenkyu
doi:10.11465/milkscience.42.a-171