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秋田県特産食品の研究 -2- しょっつる速醸条件の検討
http://hdl.handle.net/10295/00004452
http://hdl.handle.net/10295/00004452bae6f363-d7dd-4550-a09e-0d641c67bd86
Item type | 紀要論文 / Departmental Bulletin Paper(1) | |||||
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公開日 | 2019-12-26 | |||||
タイトル | ||||||
タイトル | 秋田県特産食品の研究 -2- しょっつる速醸条件の検討 | |||||
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 | |||||
アクセス権 | ||||||
アクセス権 | metadata only access | |||||
アクセス権URI | http://purl.org/coar/access_right/c_14cb | |||||
別タイトル | ||||||
その他のタイトル | Studies on the Special Foods ub Akita prefecture Ⅱ Factors affecting the Quick ripening of "Shottsuru" (Fish sauce) | |||||
著者 |
大野, 悦子
× 大野, 悦子× 浅野, 元一× OHNO, Etsuko× ASANO, Motokazu |
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書誌情報 |
秋田大学教育学部研究紀要 自然科学 en : Memoirs of the Faculty of Education, Akita University. Natural science 巻 19, p. 85-99, 発行日 1969-02-28 |
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ISSN | ||||||
収録物識別子タイプ | ISSN | |||||
収録物識別子 | 03651649 | |||||
NCID | ||||||
収録物識別子タイプ | NCID | |||||
収録物識別子 | AN00010282 | |||||
出版者 | ||||||
出版者 | 秋田大学附属図書館 | |||||
NII論文ID NAID | ||||||
識別子タイプ | NAID | |||||
関連識別子 | 40018643880 |