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“おいしさ”をどのように表すか -化学的手法を中心に-
https://repository.naro.go.jp/records/5708
https://repository.naro.go.jp/records/57080760aa09-8550-4c5f-a611-e2378d9d75ad
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 | “おいしさ”をどのように表すか -化学的手法を中心に- | |||||||||||
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 |
亀山, 眞由美
× 亀山, 眞由美
WEKO
988
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書誌情報 |
日本食品工学会誌 en : Japan Journal of Food Engineering 巻 20, 号 2, p. A19-A23, 発行日 2019-06 |
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出版者 | ||||||||||||
出版者 | 日本食品工学会|Japan Society for Food Engineering | |||||||||||
ISSN | ||||||||||||
収録物識別子タイプ | ISSN | |||||||||||
収録物識別子 | 1345-7942 | |||||||||||
情報源 | ||||||||||||
関連名称 | SC10202005260014 | |||||||||||
情報源 | ||||||||||||
関連名称 | NARO成果DBa | |||||||||||
関連サイト | ||||||||||||
識別子タイプ | URI | |||||||||||
関連識別子 | http://www.jsfe.jp/journal/kaiho/20/2002/k7.pdf | |||||||||||
関連名称 | 日本食品工学会誌 | |||||||||||
関連サイト | ||||||||||||
識別子タイプ | URI | |||||||||||
関連識別子 | http://www.jsfe.jp/journal/kaiho/20/2002.html | |||||||||||
関連名称 | 日本食品工学会誌(会報目次) |