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味噌汁の呈味作用に及ぼす旨味成分の影響 : 低食塩化と複合調味料濃度
https://konan-wu.repo.nii.ac.jp/records/559
https://konan-wu.repo.nii.ac.jp/records/559b2b345aa-72a8-4a75-a798-ac8fbcbfecc4
名前 / ファイル | ライセンス | アクション |
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021-47 (702.2 kB)
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Item type | 学術雑誌論文 / Journal Article(1) | |||||
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公開日 | 2012-10-25 | |||||
タイトル | ||||||
タイトル | 味噌汁の呈味作用に及ぼす旨味成分の影響 : 低食塩化と複合調味料濃度 | |||||
言語 | ||||||
言語 | jpn | |||||
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 | journal article | |||||
著者 |
奥田, 和子
× 奥田, 和子× 水谷, 徳子 |
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書誌情報 |
甲南女子大学研究紀要 en : Konan Women's College researches 号 創立20周年記念[21], p. 553-566, 発行日 1985-03-10 |
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出版者 | ||||||
出版者 | 甲南女子大学 | |||||
ISSN | ||||||
収録物識別子タイプ | ISSN | |||||
収録物識別子 | 03864405 | |||||
書誌レコードID | ||||||
収録物識別子タイプ | NCID | |||||
収録物識別子 | AN00084573 | |||||
論文ID(NAID) | ||||||
内容記述タイプ | Other | |||||
内容記述 | 40001240906 |