山口と九州の甘いしょ...

山口と九州の甘いしょうゆの形成要因 : 再仕込みしょうゆの広がり、混合しょうゆ

Icons representing 記事

山口と九州の甘いしょうゆの形成要因 : 再仕込みしょうゆの広がり、混合しょうゆ

Call No. (NDL)
Z17-739
Bibliographic ID of National Diet Library
032042798
Material type
記事
Author
宇都宮 由佳
Publisher
東京 : 日本醤油研究所
Publication date
2022
Material Format
Paper
Journal name
醤油の研究と技術 = Journal of soy sauce research and technology / 日本醤油技術センター 編 48(1)=276:2022
Publication Page
p.61-68
View All

Holdings of Libraries in Japan

This page shows libraries in Japan other than the National Diet Library that hold the material.

Please contact your local library for information on how to use materials or whether it is possible to request materials from the holding libraries.

other

  • CiNii Research

    Search Service
    You can check the holdings of institutions and databases with which CiNii Research is linked at the site of CiNii Research.

Bibliographic Record

You can check the details of this material, its authority (keywords that refer to materials on the same subject, author's name, etc.), etc.

Paper

Material Type
記事
Author/Editor
宇都宮 由佳
Author Heading
Periodical title
醤油の研究と技術 = Journal of soy sauce research and technology / 日本醤油技術センター 編
No. or year of volume/issue
48(1)=276:2022
Volume
48
Issue
1
Sequential issue number
276
Pages
61-68