糧食研究 (209)
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国立国会図書館デジタルコレクション
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Table of Contents
蕎麥酒釀造試驗
p1~2
長期間柔軟なる餅の製造法
p3~8
調理法による食物ビタミン含有量の變化(第2報)(炊き方を異にする玄米飯のビタミンB1含有量)
p9~10
綜說
p11~21
米食を中心としての榮養問題に就て(其の二)
p11~21
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- Material Type
- 雑誌
- Title
- Title Transcription
- リョウショク ケンキュウ
- Volume
- (209)
- Publication, Distribution, etc.
- Publication Date
- 1943-12
- Publication Date (W3CDTF)
- 1943-12
- Size
- 26cm
- Place of Publication (Country Code)
- JP
- Text Language Code
- jpn