食品組織学研究のすすめ : 入門編(3)光学顕微鏡における標本の作製の基本

Journal name: 日本調理科学会誌 = Journal of cookery science of Japan / 日本調理科学会編 52(2):2019.4

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Material Type: 記事
Title: 食品組織学研究のすすめ : 入門編(3)光学顕微鏡における標本の作製の基本
Author/Editor: 鈴木惇
Author Heading: 鈴木惇
Alternative Title: Invitation to the Study of Food Microstructure : Introduction(Part 3)Basic of Making Specimen for Light Microscope
Periodical title: 日本調理科学会誌 = Journal of cookery science of Japan / 日本調理科学会編
No. or year of volume/issue: 52(2):2019.4
Volume: 52
Issue: 2
Pages: 114-118
Publication date of volume/issue (W3CDTF): 2019-04
ISSN (Periodical Title): 1341-1535
ISSN-L (Periodical Title): 1341-1535
Publication (Periodical Title): 東京 : 日本調理科学会
Place of Publication (Country Code): JP
Text Language Code: jpn
NDLC: ZE16
Target Audience: 一般
Holding library: 国立国会図書館
Call No.: Z6-1906
Data Provider (Database): 国立国会図書館 : 国立国会図書館雑誌記事索引
https://ndlsearch.ndl.go.jp
Bibliographic ID (NDL): 029610223
http://id.ndl.go.jp/bib/029610223
Bibliographic Record Category (NDL): 632