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佐久鯉及び福島県産鯉の脂肪酸組成の比較
https://u-nagano.repo.nii.ac.jp/records/167
https://u-nagano.repo.nii.ac.jp/records/1677ca88136-96e1-4668-8942-59c36d94c095
名前 / ファイル | ライセンス | アクション |
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Item type | Departmental Bulletin Paper_02(1) | |||||
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公開日 | 2013-03-21 | |||||
タイトル | ||||||
タイトル | 佐久鯉及び福島県産鯉の脂肪酸組成の比較 | |||||
タイトル | ||||||
言語 | en | |||||
タイトル | Comparison of fatty acid compositions between Saku and Fukushima carp | |||||
言語 | ||||||
言語 | jpn | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | carp | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | fresh water fish | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | Nagano | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | regional traditional food | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | fatty acid compositions | |||||
資源タイプ | ||||||
資源タイプ識別子 | http://purl.org/coar/resource_type/c_6501 | |||||
資源タイプ | departmental bulletin paper | |||||
著者 |
小木曽, 加奈
× 小木曽, 加奈× 唐沢, 秀行× 吉岡, 由美× 中澤, 弥子 |
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著者名(英) | ||||||
識別子Scheme | WEKO | |||||
識別子 | 11 | |||||
識別子Scheme | NRID | |||||
識別子 | 1000030435284 | |||||
姓名 | Kogiso, Kana | |||||
言語 | en | |||||
著者名(英) | ||||||
識別子Scheme | WEKO | |||||
識別子 | 756 | |||||
識別子Scheme | CiNii ID | |||||
識別子URI | http://ci.nii.ac.jp/nrid/9000238400076 | |||||
識別子 | 9000238400076 | |||||
姓名 | Karasawa, Hideyuki | |||||
言語 | en | |||||
著者名(英) | ||||||
識別子Scheme | WEKO | |||||
識別子 | 8 | |||||
識別子Scheme | CiNii ID | |||||
識別子URI | http://ci.nii.ac.jp/nrid/9000006832031 | |||||
識別子 | 9000006832031 | |||||
姓名 | Yoshioka, Yumi | |||||
言語 | en | |||||
著者名(英) | ||||||
識別子Scheme | WEKO | |||||
識別子 | 98 | |||||
識別子Scheme | NRID | |||||
識別子 | 1000050320932 | |||||
姓名 | Nakazawa, Hiroko | |||||
言語 | en | |||||
抄録 | ||||||
内容記述タイプ | Abstract | |||||
内容記述 | In our previous study, we have reported gustatory characteristics of carp grown in two different districts (Saku City in Nagano and Kooriyama City in Fukushima), by comparing odor and taste with instrumental analysis and sensory evaluations. In recent years, there were reports that tastiness of food was related to unsaturated long-chain fatty acids; arachidonic acid, an oleic acid, etc. In this study, the purpose of this work was to compare the fatty acid composition of two carps (Saku carp and Fukushima carp) and to examine their characteristics of tastiness. As a result, Saku carp contained significantly higher amount of pulmitic acid, stearic acid, alpha-linolenic acid and arachidonic acid than Fukushima one. On the other hand, Fukushima carp contained significantly higher amount of myristic acid, EPA and DHA than Saku one. There was no significant difference between the two carps in the concentration of palmitoleic acid, an oleic acid, linoleic acid and icosenoic acid. |
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書誌情報 |
長野県短期大学紀要 en : Journal of Nagano Prefectural College 巻 67, p. 29-32, 発行日 2013-02 |
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出版者 | ||||||
出版者 | 長野県短期大学 | |||||
ISSN | ||||||
収録物識別子タイプ | ISSN | |||||
収録物識別子 | 0286-1178 | |||||
書誌レコードID | ||||||
収録物識別子タイプ | NCID | |||||
収録物識別子 | AN00179035 | |||||
論文ID(NAID) | ||||||
内容記述タイプ | isIdenticalTo | |||||
内容記述 | 120005280229 | |||||
フォーマット | ||||||
内容記述タイプ | Other | |||||
内容記述 | application/pdf | |||||
著者版フラグ | ||||||
出版タイプ | VoR | |||||
出版タイプResource | http://purl.org/coar/version/c_970fb48d4fbd8a85 |