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発酵調味料の普及に伴う超減塩味噌の活用(第1報)
https://nakamura-u.repo.nii.ac.jp/records/2629
https://nakamura-u.repo.nii.ac.jp/records/262902d011a7-ca6c-4859-a223-c6ad4cfe86cf
名前 / ファイル | ライセンス | アクション |
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01-001-51-21 発酵調味料…仁後、大内田、三堂 (14.7 MB)
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Item type | 紀要論文 / Departmental Bulletin Paper(1) | |||||
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公開日 | 2019-04-25 | |||||
タイトル | ||||||
タイトル | 発酵調味料の普及に伴う超減塩味噌の活用(第1報) | |||||
タイトル | ||||||
言語 | en | |||||
タイトル | Utilization of Super-reduced Salt Miso Accompanying Popularization of Fermented Seasoning (1st report) | |||||
言語 | ||||||
言語 | jpn | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | メニュー開発 | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | 発酵調味料 | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | 超減塩味噌 | |||||
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 |
仁後, 亮介
× 仁後, 亮介× 大内田, 汐理× 三堂, 德孝 |
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著者別名 |
Nigo, Ryosuke
× Nigo, Ryosuke× Oouchida, Shiori× Midou, Noritaka |
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書誌情報 |
中村学園大学・中村学園大学短期大学部研究紀要 en : Bulletin of Nakamura Gakuen University and Nakamura Gakuen University Junior College 号 51, p. 169-175, 発行日 2019-03-19 |
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出版者 | ||||||
出版者 | 中村学園大学・中村学園大学短期大学部 | |||||
ISSN | ||||||
収録物識別子タイプ | ISSN | |||||
収録物識別子 | 1347-7331 |