調理文化の地域性に関する研究(6)福島県県北地方における味噌の利用実態及び自家製味噌の遊離アミノ酸組成について

Journal name: 紀要 = Bulletin of Koriyama Women's University / [郡山女子大学] 46 2010.3

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Material Type: 記事
Title: 調理文化の地域性に関する研究(6)福島県県北地方における味噌の利用実態及び自家製味噌の遊離アミノ酸組成について
Author/Editor: 阿部優子
水野時子
石村由美子他
Author Heading: 阿部優子
水野時子
石村由美子
Alternative Title: Characteristics of local food culture (6) Preferences, consciousness and free amino acids of soybean paste produced in north part of Fukushima prefecture
Periodical title: 紀要 = Bulletin of Koriyama Women's University / [郡山女子大学]
No. or year of volume/issue: 46 2010.3
Volume: 46
Pages: 53～65
Publication date of volume/issue (W3CDTF): 2010-03
ISSN (Periodical Title): 1341-5840
ISSN-L (Periodical Title): 1341-5840
Publication (Periodical Title): 郡山 : 郡山女子大学
Place of Publication (Country Code): JP
Text Language Code: jpn
NDLC: ZV1
Target Audience: 一般
Holding library: 国立国会図書館
Call No.: Z22-482
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): 10791401
http://id.ndl.go.jp/bib/10791401
Bibliographic Record Category (NDL): 632