天然素材との相乗効果により塩味が強く感じられる調味塩の開発 : 加工・調理への応用
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| Published in | 日本海水学会誌 = Bulletin of the Society of Sea Water Science, Japan Vol. 67; no. 3; p. 151 |
|---|---|
| Main Authors | , , , |
| Format | Journal Article |
| Language | Japanese |
| Published |
20.05.2013
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| Subjects | |
| Online Access | Get full text |
| ISSN | 0369-4550 |
Cover
| Author | 佐藤 史奈 高橋 美子 石川 匡子 遠藤 由香 |
|---|---|
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| PublicationTitle | 日本海水学会誌 = Bulletin of the Society of Sea Water Science, Japan |
| PublicationTitleAlternate | Bull. Soc. Sea Water Sci., Jpn |
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| PublicationYear | 2013 |
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| StartPage | 151 |
| SubjectTerms | Citric acid Coexistence Salt reducing effect Sensory evaluation |
| Title | 天然素材との相乗効果により塩味が強く感じられる調味塩の開発 : 加工・調理への応用 |
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