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玄米の低とう精加工および炊飯における放射性セシウムの低減
https://repository.naro.go.jp/records/4463
https://repository.naro.go.jp/records/446381ce8553-9921-45f5-97d2-50d68439ccaf
Item type | 学術雑誌論文 / Journal Article(1) | |||||
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公開日 | 2020-09-10 | |||||
タイトル | ||||||
タイトル | 玄米の低とう精加工および炊飯における放射性セシウムの低減 | |||||
タイトル | ||||||
言語 | en | |||||
タイトル | Decrease of Radioactive Cesium in Rice by Low Degree Polishing and Cooking | |||||
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 | journal article | |||||
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 | |||||
著者 |
八戸, 真弓
× 八戸, 真弓× 濱松, 潮香× 岡留, 博司 |
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書誌情報 |
日本食品科学工学会誌 en : Journal of the Japanese Society for Food Scinece and Technology 巻 66, 号 2, p. 47-51, 発行日 2019-02-23 |
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出版者 | ||||||
出版者 | 日本食品科学工学会 | |||||
出版者 | ||||||
出版者 | Japanese Society for Food Science and Technology | |||||
ISSN | ||||||
収録物識別子タイプ | ISSN | |||||
収録物識別子 | 1341-027X | |||||
DOI | ||||||
識別子タイプ | DOI | |||||
関連識別子 | 10.3136/nskkk.66.47 | |||||
情報源 | ||||||
関連名称 | SC10201905080010 | |||||
情報源 | ||||||
関連名称 | NARO成果DBa-pub | |||||
関連サイト | ||||||
識別子タイプ | DOI | |||||
関連識別子 | https://doi.org/10.3136/nskkk.66.47 | |||||
関連名称 | 日本食品科学工学会誌 |