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真空調理における調味料の浸透性に関する研究
https://wayo.repo.nii.ac.jp/records/923
https://wayo.repo.nii.ac.jp/records/923e4327dd0-52ab-4e1c-ace5-f0b18dfb6b50
名前 / ファイル | ライセンス | アクション |
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K201050031040 (2.0 MB)
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Item type | デフォルト紀要論文 / Departmental Bulletin Paper(1) | |||||
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公開日 | 2014-08-26 | |||||
タイトル | ||||||
タイトル | 真空調理における調味料の浸透性に関する研究 | |||||
タイトル | ||||||
言語 | en | |||||
タイトル | Permeation characteristics of Seasoning by Vacuum Cooking | |||||
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 | departmental bulletin paper | |||||
著者 |
速水, 佐知子
× 速水, 佐知子× 柳沢, 幸江× HAYAMIZU, SACHIKO× YANAGISAWA, YUKIE |
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書誌情報 |
和洋女子大学紀要 en : The journal of Wayo Women's University 巻 50, p. 31-39, 発行日 2010-03 |
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出版者 | ||||||
出版者 | 和洋女子大学 | |||||
ISSN | ||||||
収録物識別子タイプ | ISSN | |||||
収録物識別子 | 18846351 | |||||
書誌レコードID | ||||||
収録物識別子タイプ | NCID | |||||
収録物識別子 | AA12466848 | |||||
論文ID(NAID) | ||||||
内容記述タイプ | Other | |||||
内容記述 | 40017177073 | |||||
フォーマット | ||||||
内容記述タイプ | Other | |||||
内容記述 | ||||||
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 |