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Volume number29号 2011年
おろしショウガの香り...

おろしショウガの香りおよび色の保持に対する静水圧処理の適用

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おろしショウガの香りおよび色の保持に対する静水圧処理の適用

Call No. (NDL)
Z17-1232
Bibliographic ID of National Diet Library
023500750
Material type
記事
Author
野間 誠司ほか
Publisher
春日 : 九州大学中央分析センター
Publication date
2011
Material Format
Paper
Journal name
九州大学中央分析センター報告 = Report of the Center of Advanced Instrumental Analysis,Kyushu University (29):2011
Publication Page
p.1-8
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Paper

Material Type
記事
Author/Editor
野間 誠司
山口 景子
加藤 辰夫 他
Alternative Title
Application of High Hydrostatic Pressure Treatment on Keeping of the Flavor and Color of Grated Ginger
Periodical title
九州大学中央分析センター報告 = Report of the Center of Advanced Instrumental Analysis,Kyushu University
No. or year of volume/issue
(29):2011
Issue
29
Pages
1-8
Publication date of volume/issue (W3CDTF)
2011