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パルミジャーノ・レッジャーノを添加したパンの風味寄与成分の解析
https://repository.naro.go.jp/records/5545
https://repository.naro.go.jp/records/5545ccc60d8f-843a-4745-afd6-f5fdbe4e5fe4
Item type | 学術雑誌論文 / Journal Article(1) | |||||
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公開日 | 2021-01-05 | |||||
タイトル | ||||||
タイトル | パルミジャーノ・レッジャーノを添加したパンの風味寄与成分の解析 | |||||
タイトル | ||||||
言語 | en | |||||
タイトル | Study of the Flavor of Bread Adding Parmigiano-Reggiano | |||||
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 |
早川, 文代
× 早川, 文代 |
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書誌情報 |
日本食品科学工学会誌 en : Nippon Shokuhin Kagaku Kogaku Kaishi|Journal of the Japanese Society for Food Scinece and Technology 巻 67, 号 1, p. 13-23, 発行日 2020-01-27 |
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出版者 | ||||||
出版者 | 日本食品科学工学会|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.67.13 | |||||
情報源 | ||||||
関連名称 | SC10202003030024 | |||||
情報源 | ||||||
関連名称 | NARO成果DBd | |||||
関連サイト | ||||||
識別子タイプ | DOI | |||||
関連識別子 | https://doi.org/10.3136/nskkk.67.13 | |||||
関連名称 | 日本食品科学工学会誌 |