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食品の切り方と味のしみこみやすさの関係性
https://akita-pu.repo.nii.ac.jp/records/813
https://akita-pu.repo.nii.ac.jp/records/813a8563279-4700-4c45-9171-e32cbb021c4f
名前 / ファイル | ライセンス | アクション |
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食品の切り方と味のしみこみやすさの関係性 (429.8 kB)
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Item type | 紀要論文 / Departmental Bulletin Paper(1) | |||||
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公開日 | 2018-06-08 | |||||
タイトル | ||||||
タイトル | 食品の切り方と味のしみこみやすさの関係性 | |||||
言語 | ||||||
言語 | jpn | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | 煮物 | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | 調理 | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | しみこみやすさ | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | 調味料 | |||||
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 |
加藤, 理聖
× 加藤, 理聖× 髙橋, 亜季× 石川, 匡子× 秋山, 美展× Kato, Risato× Takahashi, Aki× Ishikawa, Kyoko× Akiyama, Yoshinobu |
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書誌情報 |
秋田県立大学学生自主研究研究成果 巻 平成29年度, 発行日 2018-06 |
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出版者 | ||||||
出版者 | 秋田県立大学 |