平成19年度日本調理科学会学会賞受賞記念論文小麦粉製品の物性に関する調理科学的研究

Journal name: 日本調理科学会誌 = Journal of cookery science of Japan / 日本調理科学会編 41(2) 2008.4

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
Paper
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: 平成19年度日本調理科学会学会賞受賞記念論文小麦粉製品の物性に関する調理科学的研究
Author/Editor: 市川朝子
Author Heading: 市川朝子
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: 41(2) 2008.4
Volume: 41
Issue: 2
Pages: 71～78
Publication date of volume/issue (W3CDTF): 2008-04
ISSN (Periodical Title): 1341-1535
ISSN-L (Periodical Title): 1341-1535
Publication (Periodical Title): 東京 : 日本調理科学会
Place of Publication (Country Code): JP
Text Language Code: jpn
NDLC: ZE16
Target Audience: 一般
Collection (particular): 国立国会図書館デジタルコレクション > 電子書籍・電子雑誌 > 学術機関 > 学協会
https://dl.ndl.go.jp/collections/B00043
Access Restrictions: インターネット公開
Availability of remote photoduplication service: 不可
Holding library: 国立国会図書館
Call No.: Z6-1906
Related Material (URI): http://dl.ndl.go.jp/info:ndljp/pid/10815365
Related Material (Persistent ID (NDL)): info:ndljp/pid/10815365
http://dl.ndl.go.jp/info:ndljp/pid/10815365
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): 9487488
http://id.ndl.go.jp/bib/9487488
Bibliographic Record Category (NDL): 632