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雑誌日本調理科学会誌
Volume number34(1)-34(4) 20010200-20011100
Article炒めもやしの品質に及...

炒めもやしの品質に及ぼす炒め方の影響

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炒めもやしの品質に及ぼす炒め方の影響

Call No. (NDL)
Z6-1906
Bibliographic ID of National Diet Library
5973948
Material type
記事
Author
持永 春奈ほか
Publisher
東京 : 日本調理科学会
Publication date
2001-11
Material Format
Digital
Journal name
日本調理科学会誌 = Journal of cookery science of Japan / 日本調理科学会 編 34(4) 2001.11
Publication Page
p.390～395
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Digital

Material Type
記事
Title
炒めもやしの品質に及ぼす炒め方の影響
Author/Editor
持永 春奈
河村 フジ子
Author Heading
持永 春奈
河村 フジ子
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
34(4) 2001.11
Volume
34
Issue
4
Pages
390～395
Publication date of volume/issue (W3CDTF)
2001-11