北海道産にしんみその...

北海道産にしんみその調理科学的特性

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北海道産にしんみその調理科学的特性

Call No. (NDL)
Z14-539
Bibliographic ID of National Diet Library
023635717
Material type
記事
Author
菊地 和美ほか
Publisher
札幌 : 藤女子大学
Publication date
2012-03-31
Material Format
Paper
Journal name
藤女子大学紀要. 第Ⅱ部 = The bulletin of Fuji Women's College. Series Ⅱ / 紀要第Ⅱ部編集委員会 編 (49):2012.3.31
Publication Page
p.45-49
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Paper

Material Type
記事
Author/Editor
菊地 和美
市川 晶子
尾澤 典子
Alternative Title
The scientific cooking characteristics of herring miso from Hokkaido
Periodical title
藤女子大学紀要. 第Ⅱ部 = The bulletin of Fuji Women's College. Series Ⅱ / 紀要第Ⅱ部編集委員会 編
No. or year of volume/issue
(49):2012.3.31
Issue
49
Pages
45-49
Publication date of volume/issue (W3CDTF)
2012-03-31