Evaluation of Food Texture
Gespeichert in:
| Veröffentlicht in: | Nihon Shokuhin Kagaku Kōgaku kaishi 1997/02/15, Vol.44(2), pp.83-92 |
|---|---|
| 1. Verfasser: | |
| Format: | Artikel |
| Sprache: | jpn |
| Online-Zugang: | Volltext |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | 92 |
|---|---|
| container_issue | 2 |
| container_start_page | 83 |
| container_title | Nihon Shokuhin Kagaku Kōgaku kaishi |
| container_volume | 44 |
| creator | YAMANO, Yoshimasa |
| description | |
| doi_str_mv | 10.3136/nskkk.44.83 |
| format | Article |
| fullrecord | <record><control><sourceid>jstage_cross</sourceid><recordid>TN_cdi_crossref_primary_10_3136_nskkk_44_83</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>article_nskkk1995_44_2_44_2_83_article_char_en</sourcerecordid><originalsourceid>FETCH-LOGICAL-c309t-a3b43dc4c1f3085ccd76baaf99da93bdb986a44d742d6d0d08b9291156ce98993</originalsourceid><addsrcrecordid>eNo9z8FLwzAUBvAgCo65kzdPvUtrXl-a5h1lbioMvEzwFtIk1draStKJ_vduVnZ578H348HH2CXwDAHlTR_bts2EyBSesBkoBamUCk73NwpIeV6-nLNFjE3FOQAVRDBjV6sv0-3M2Ax9MtTJehhcsvXf4y74C3ZWmy76xf-es-f1art8SDdP94_L201qkdOYGqwEOiss1MhVYa0rZWVMTeQMYeUqUtII4UqRO-m446qinAAKaT0pIpyz6-mvDUOMwdf6MzQfJvxo4PrQTP8100JohXt9N-n3OJpXf7QmjI3t_GSBqDj4fBoKj7F9M0H7Hn8BBqdZsQ</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype></control><display><type>article</type><title>Evaluation of Food Texture</title><source>EZB-FREE-00999 freely available EZB journals</source><creator>YAMANO, Yoshimasa</creator><creatorcontrib>YAMANO, Yoshimasa</creatorcontrib><identifier>ISSN: 1341-027X</identifier><identifier>EISSN: 1881-6681</identifier><identifier>DOI: 10.3136/nskkk.44.83</identifier><language>jpn</language><publisher>Japanese Society for Food Science and Technology</publisher><ispartof>Nippon Shokuhin Kagaku Kogaku Kaishi, 1997/02/15, Vol.44(2), pp.83-92</ispartof><rights>Japanese Society for Food Science and Technology</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,776,780,27901,27902</link.rule.ids></links><search><creatorcontrib>YAMANO, Yoshimasa</creatorcontrib><title>Evaluation of Food Texture</title><title>Nihon Shokuhin Kagaku Kōgaku kaishi</title><addtitle>Nippon Shokuhin Kagaku Kogaku Kaishi</addtitle><issn>1341-027X</issn><issn>1881-6681</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1997</creationdate><recordtype>article</recordtype><recordid>eNo9z8FLwzAUBvAgCo65kzdPvUtrXl-a5h1lbioMvEzwFtIk1draStKJ_vduVnZ578H348HH2CXwDAHlTR_bts2EyBSesBkoBamUCk73NwpIeV6-nLNFjE3FOQAVRDBjV6sv0-3M2Ax9MtTJehhcsvXf4y74C3ZWmy76xf-es-f1art8SDdP94_L201qkdOYGqwEOiss1MhVYa0rZWVMTeQMYeUqUtII4UqRO-m446qinAAKaT0pIpyz6-mvDUOMwdf6MzQfJvxo4PrQTP8100JohXt9N-n3OJpXf7QmjI3t_GSBqDj4fBoKj7F9M0H7Hn8BBqdZsQ</recordid><startdate>19970101</startdate><enddate>19970101</enddate><creator>YAMANO, Yoshimasa</creator><general>Japanese Society for Food Science and Technology</general><scope>AAYXX</scope><scope>CITATION</scope></search><sort><creationdate>19970101</creationdate><title>Evaluation of Food Texture</title><author>YAMANO, Yoshimasa</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c309t-a3b43dc4c1f3085ccd76baaf99da93bdb986a44d742d6d0d08b9291156ce98993</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>jpn</language><creationdate>1997</creationdate><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>YAMANO, Yoshimasa</creatorcontrib><collection>CrossRef</collection><jtitle>Nihon Shokuhin Kagaku Kōgaku kaishi</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>YAMANO, Yoshimasa</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Evaluation of Food Texture</atitle><jtitle>Nihon Shokuhin Kagaku Kōgaku kaishi</jtitle><addtitle>Nippon Shokuhin Kagaku Kogaku Kaishi</addtitle><date>1997-01-01</date><risdate>1997</risdate><volume>44</volume><issue>2</issue><spage>83</spage><epage>92</epage><pages>83-92</pages><issn>1341-027X</issn><eissn>1881-6681</eissn><pub>Japanese Society for Food Science and Technology</pub><doi>10.3136/nskkk.44.83</doi><tpages>10</tpages><oa>free_for_read</oa></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 1341-027X |
| ispartof | Nippon Shokuhin Kagaku Kogaku Kaishi, 1997/02/15, Vol.44(2), pp.83-92 |
| issn | 1341-027X 1881-6681 |
| language | jpn |
| recordid | cdi_crossref_primary_10_3136_nskkk_44_83 |
| source | EZB-FREE-00999 freely available EZB journals |
| title | Evaluation of Food Texture |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-29T02%3A26%3A20IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-jstage_cross&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Evaluation%20of%20Food%20Texture&rft.jtitle=Nihon%20Shokuhin%20Kagaku%20Ko%CC%84gaku%20kaishi&rft.au=YAMANO,%20Yoshimasa&rft.date=1997-01-01&rft.volume=44&rft.issue=2&rft.spage=83&rft.epage=92&rft.pages=83-92&rft.issn=1341-027X&rft.eissn=1881-6681&rft_id=info:doi/10.3136/nskkk.44.83&rft_dat=%3Cjstage_cross%3Earticle_nskkk1995_44_2_44_2_83_article_char_en%3C/jstage_cross%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_id=info:pmid/&rfr_iscdi=true |