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Table of Contents
食塩の呈味性に関する調理科学的研究 目次
1 まえがき/ 1
2 塩味強度とイオン活量/ 3
3 食塩と食品成分の化学的相互作用/ 27
4 食塩添加素材の食品物性
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Bibliographic Record
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
- 図書
- ISBN
- 4-902192-05-5
- Title
- Title Transcription
- ショクエン ノ テイミセイ ニ カンスル チョウリ カガクテキ ケンキュウ
- Series Title
- Author Heading
- ソルトサイエンス研究財団 ソルト サイエンス ケンキュウ ザイダン ( 00332221 )Authorities
- Publication, Distribution, etc.
- Publication Date
- 2006.3
- Publication Date (W3CDTF)
- 2006
- Extent
- 159p