生乳の均質化処理がチーズの遊離脂肪酸含量に及ぼす影響


Hokkaido University \| Library \| HUSCAP	Advanced Search		言語

	Home
	About HUSCAP
	Open Access Policy

	Browse by Author

Browse
	Communities & Collections

	Scholarly Journals
	Theses
	Doctoral Dissertations Listed by Graduate Schools
	Conference Procs.
	Events

	HUSCAP Senior (in Japanese)

	Societies

	Downloads (country)

For university staff
	How to post your papers to HUSCAP
	Publication of theses
	Helpline about theses publication

Open Archives Compliant

You can search our collection also at:
	Google
	Google Scholar
	CiNii
	IRDB
	OAIster
	NDLTD

Files in This Item:

19(2)_p289-294.pdf

385.3 kB

PDF

Please use this identifier to cite or link to this item:http://hdl.handle.net/2115/12164

Title:	生乳の均質化処理がチーズの遊離脂肪酸含量に及ぼす影響
Other Titles:	Influence of Homogenization of Milk on Fatty Acid Contents in Cheese
Authors:	石塚, 敏¹ Browse this author →KAKEN DB
Authors:	斎藤, 善一² Browse this author
Authors(alt):	ISHIZUKA, Satoshi¹
Authors(alt):	SAITO, Zenichi²
Issue Date:	9-Nov-1994
Publisher:	北海道大学農学部
Journal Title:	北海道大学農学部邦文紀要
Volume:	19
Issue:	2
Start Page:	289
End Page:	294
Type:	bulletin (article)
URI:	http://hdl.handle.net/2115/12164
Appears in Collections:	北海道大学大学院農学研究院邦文紀要 = Memoirs of the Research Faculty of Agriculture, Hokkaido University > Vol. 19 No. 2

Submitter: 石塚敏

OAI-PMH ( junii2 , jpcoar_1.0 )

- Hokkaido University