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川内(せんで)きびなご鮨の発酵過程における美味しさと微生物の関わり--海洋性微生物について

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川内(せんで)きびなご鮨の発酵過程における美味しさと微生物の関わり--海洋性微生物について

Call No. (NDL)
Z19-B744
Bibliographic ID of National Diet Library
11198942
Material type
記事
Author
竹下 温子ほか
Publisher
川内 : 鹿児島純心女子大学看護栄養学部
Publication date
2011
Material Format
Paper
Journal name
鹿児島純心女子大学看護栄養学部紀要 = Bulletin of Faculty of Nursing and Nutrition, Kagoshima Immaculate Heart University 15 2011
Publication Page
p.55~60
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Paper

Material Type
記事
Author/Editor
竹下 温子
松元 圭太郎
立石 百合恵 他
Alternative Title
The relationship between supreme taste and micro organism in during "Sende Kibinago Sushi" fermatation
Periodical title
鹿児島純心女子大学看護栄養学部紀要 = Bulletin of Faculty of Nursing and Nutrition, Kagoshima Immaculate Heart University
No. or year of volume/issue
15 2011
Volume
15
Pages
55~60
Publication date of volume/issue (W3CDTF)
2011