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秋田県産発酵調味料(味噌・醤油)の品質特性の解明およびその品質評価法の開発に関する研究
https://akita-pu.repo.nii.ac.jp/records/1078
https://akita-pu.repo.nii.ac.jp/records/107825176334-b17a-4257-ab3b-aaddb2e1acc1
名前 / ファイル | ライセンス | アクション |
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論文全文(甲第92号) (2.7 MB)
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論文内容要旨と審査結果要旨(甲第92号) (657.0 kB)
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Item type | 学位論文 / Thesis or Dissertation(1) | |||||
---|---|---|---|---|---|---|
公開日 | 2020-03-24 | |||||
タイトル | ||||||
言語 | ja | |||||
タイトル | 秋田県産発酵調味料(味噌・醤油)の品質特性の解明およびその品質評価法の開発に関する研究 | |||||
タイトル | ||||||
言語 | en | |||||
タイトル | Studies on the Quality Characteristics of Fermented Seasonings (Miso and Soy sauce) from Akita Prefecture and Development of Quality Evaluation Methods | |||||
言語 | ||||||
言語 | jpn | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | Soy sauce | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | miso | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | chemical composition | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | sensory evaluation | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | near-infrared spectroscopy | |||||
資源タイプ | ||||||
資源タイプ識別子 | http://purl.org/coar/resource_type/c_db06 | |||||
資源タイプ | doctoral thesis | |||||
アクセス権 | ||||||
アクセス権 | open access | |||||
アクセス権URI | http://purl.org/coar/access_right/c_abf2 | |||||
著者 |
王, 碩
× 王, 碩× Wang, Shuo |
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学位名 | ||||||
学位名 | 博士(生物資源科学) | |||||
学位授与機関 | ||||||
学位授与機関識別子Scheme | kakenhi | |||||
学位授与機関識別子 | 21401 | |||||
学位授与機関名 | 秋田県立大学 | |||||
学位授与年度 | ||||||
内容記述タイプ | Other | |||||
内容記述 | 令和元年度 | |||||
学位授与年月日 | ||||||
学位授与年月日 | 2020-03-24 | |||||
学位授与番号 | ||||||
学位授与番号 | 甲第92号 | |||||
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 |