Studies to reduce rancidity in ripened cheese caused by koji adjunct from Aspergillus oryzae

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Studies to reduce rancidity in ripened cheese caused by koji adjunct from Aspergillus oryzae

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Material Type: 博士論文
Title: Studies to reduce rancidity in ripened cheese caused by koji adjunct from Aspergillus oryzae
Author/Editor: Chintagavongse, Napaporn
Publication, Distribution, etc.: Chintagavongse, Napaporn
Publication Date: 2024
Publication Date (W3CDTF): 2024
Alternative Title: 熟成型チーズへのAspergillus oryzae由来麹添加によって誘発されるランシッド低減に関する研究
Degree Grantor: 北海道大学
Date Granted: 2024-09-25
Date Granted (W3CDTF): 2024-09-25
Dissertation Number: 甲第16096号
Degree Type: 博士(農学)
Text Language Code: eng
Persistent ID (NDL): info:ndljp/pid/13938399
https://dl.ndl.go.jp/pid/13938399
Collection: 障害者向け資料
Collection (Materials For Handicapped People:1): テキストデータ
Collection (particular): 国立国会図書館デジタルコレクション > デジタル化資料 > 博士論文
https://dl.ndl.go.jp/collections/A00014
Acquisition Basis: 博士論文（送信）
Date Accepted (W3CDTF): 2024-12-19T14:54:25+09:00
Format (IMT): application/pdf
Access Restrictions: 国立国会図書館内限定公開
Service for the Digitized Contents Transmission Service: 図書館・個人送信対象外
Availability of remote photoduplication service: 可
Data Provider (Database): 国立国会図書館 : 国立国会図書館デジタルコレクション
https://dl.ndl.go.jp