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わさびの辛味成分と調理
https://lib.sugiyama-u.repo.nii.ac.jp/records/1491
https://lib.sugiyama-u.repo.nii.ac.jp/records/14914a193de3-3112-45b2-9446-c7b941f56764
名前 / ファイル | ライセンス | アクション |
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NATURAL_30_111_121.pdf (558.3 kB)
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Item type | 紀要論文 / Departmental Bulletin Paper(1) | |||||
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公開日 | 2012-03-26 | |||||
タイトル | ||||||
タイトル | わさびの辛味成分と調理 | |||||
言語 | ||||||
言語 | jpn | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | わさび | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | 酵素ミロシナーゼ | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | 添加効果 | |||||
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 | |||||
その他のタイトル | ||||||
その他のタイトル | Cooking of wasabi pungent flavor an element | |||||
著者 |
中野, 典子
× 中野, 典子× 丸山, 良子 |
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書誌情報 |
椙山女学園大学研究論集 自然科学篇 号 30, p. 111-121, 発行日 1999 |
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ISSN | ||||||
収録物識別子タイプ | ISSN | |||||
収録物識別子 | 1340-4067 | |||||
日本十進分類法 | ||||||
主題Scheme | NDC | |||||
主題 | 479.722 | |||||
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 |