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雑誌

広島文化学園短期大学紀要 53 53号(2020)

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広島文化学園短期大学紀要 53 53号(2020)

Material type
雑誌
Author
紀要編集委員会/編集
Publisher
広島文化学園短期大学
Publication date
2020.12.25
Material Format
Paper
Capacity, size, etc.
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Collection
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Detailed bibliographic record

Contents:

広島菜のフレーバ成分の生成・分解に及ぼす温度および食塩の影響 / 太田 義雄(Provided by: 公共図書館蔵書)

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Bibliographic Record

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Paper

Material Type
雑誌
ISSN
1884-6769
Title Transcription
ヒロシマ ブンカ ガクエン タンキ ダイガク キヨウ
Volume
53 53号(2020)
Publication, Distribution, etc.
Publication Date
2020.12.25
Publication Date (W3CDTF)
2020
Target Audience
一般