加圧二酸化炭素を利用した減塩ワラスボ魚醤の作製-Reference-Cited by-同舟云学术

加圧二酸化炭素を利用した減塩ワラスボ魚醤の作製

Published:2021 Issue:4 Volume:47 Page:185-193
ISSN:1344-1213
Container-title:Food Preservation Science
language:en
Short-container-title:Food Preserv. Sci.

Author:

FURUKAWA Toshiyuki¹,NOMA Seiji²,DEMURA Mikihide³,HAYASHI Nobuyuki³

Affiliation:

1. Graduate School of Agriculture, Saga University

2. The United Graduate School of Agricultural Sciences, Kagoshima University

3. Faculty of Agriculture, College of Natural Sciences, Institute of Education and Research, Saga University

Publisher

Japan Association of Food Preservation Scientists

Subject

General Medicine

Link

https://www.jstage.jst.go.jp/article/jafps/47/4/47_185/_pdf

Reference34 articles.

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3. 3) 農林水産省, 特集健康寿命の延伸につながる食育の推進（http://www.maff.go.jp/j/syokuiku/wpaper/attach/pdf/h30_wpaper-15.pdf）（2021年4月2日参照）

4. 4) D_OYLE, E.D. and G_LASSK.A.: Sodium reduction and its effect on food safety, food quality, and human health, Compr. Rev. Food Sci. Food Saf., 9, 44～56 (2010)

5. 5) 野間誠司：二酸化炭素を用いた食品の微生物制御に関する研究, 日食科工会誌, 67, 85～91（2020）

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