Volume number53号 2019年
蒲郡特産の深海魚(メ...

蒲郡特産の深海魚(メヒカリ及びニギス)を活用した魚醤の特徴

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蒲郡特産の深海魚(メヒカリ及びニギス)を活用した魚醤の特徴

Call No. (NDL)
Z22-661
Bibliographic ID of National Diet Library
029926255
Material type
記事
Author
北本 則行
Publisher
大府 : 至学館大学(大学院健康科学研究科・健康科学部・人文学部・短期大学部)
Publication date
2019
Material Format
Paper
Journal name
至学館大学研究紀要 = Bulletin of Shigakkan University / 至学館大学(大学院健康科学研究科・健康科学部・人文学部・短期大学部) 編 (53):2019
Publication Page
p.25-34
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Paper

Material Type
記事
Author/Editor
北本 則行
Author Heading
Alternative Title
Characterization of fish sauces produced from deep-sea fishes, Mehikari (Chlorophtalmus borealis) and Nigisu (Glossanodon semifasciatus), indigenous specialties in Gamagori
Periodical title
至学館大学研究紀要 = Bulletin of Shigakkan University / 至学館大学(大学院健康科学研究科・健康科学部・人文学部・短期大学部) 編
No. or year of volume/issue
(53):2019
Issue
53
Pages
25-34
Publication date of volume/issue (W3CDTF)
2019