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大豆粉の焙煎温度と不快味との関係
https://toyama-c.repo.nii.ac.jp/records/281
https://toyama-c.repo.nii.ac.jp/records/28164e575c9-4024-449f-98f6-6bc8fd17e480
名前 / ファイル | ライセンス | アクション |
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守田律子 39-9 (859.9 kB)
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Item type | 紀要論文 / Departmental Bulletin Paper(1) | |||||
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公開日 | 2018-01-29 | |||||
タイトル | ||||||
タイトル | 大豆粉の焙煎温度と不快味との関係 | |||||
タイトル | ||||||
言語 | en | |||||
タイトル | The Relationship between Parching Temperature and Unpleasant Taste in Soybean Flour | |||||
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 |
守田, 律子
× 守田, 律子× MORITA, Ritsuko |
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書誌情報 |
富山短期大学紀要 巻 39, p. 63-68, 発行日 2004-03-10 |