稲庭うどんと他のめんとの破断強度比較

Journal name: 日本食品科学工学会誌 = Journal of the Japanese Society for Food Science and Technology / 日本食品科学工学会編 52(11) (通号 563) 2005.11

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
Digital
You can check the holdings of institutions and databases with which CiNii Research is linked at the site of CiNii Research.
Check the holdings of this book

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

Material Type: 記事
Title: 稲庭うどんと他のめんとの破断強度比較
Author/Editor: 大久長範
堀金明美
大能俊久他
Author Heading: 大久長範
堀金明美
大能俊久
Periodical title: 日本食品科学工学会誌 = Journal of the Japanese Society for Food Science and Technology / 日本食品科学工学会編
No. or year of volume/issue: 52(11) (通号 563) 2005.11
Volume: 52
Issue: 11
Sequential issue number: 563
Pages: 522～527
Publication date of volume/issue (W3CDTF): 2005-11
ISSN (Periodical Title): 1341-027X
ISSN-L (Periodical Title): 1341-027X
Publication (Periodical Title): つくば : 日本食品科学工学会
Place of Publication (Country Code): JP
Text Language Code: jpn
NDLC: ZP34
Target Audience: 一般
Holding library: 国立国会図書館
Call No.: Z17-126
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): 7699251
http://id.ndl.go.jp/bib/7699251
Bibliographic Record Category (NDL): 632