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図書

麹菌を用いた新規な卵発酵調味料(たまご醤油)の調製研究

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麹菌を用いた新規な卵発酵調味料(たまご醤油)の調製研究

Material type
図書
Author
荘咲子[著]
Publisher
[荘咲子]
Publication date
[2014]
Material Format
Paper
Capacity, size, etc.
31cm
NDC
-
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Notes on use

Note (General):

平成25年度京都女子大学大学院博士学位論文(家政学)引用文献: p47-50

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Paper

Material Type
図書
Title Transcription
コウジキン オ モチイタ シンキ ナ ラン ハッコウ チョウミリョウ タマゴ ショウユ ノ チョウセイ ケンキュウ
Author/Editor
荘咲子[著]
Author Heading
荘, 咲子 ショウ, サキコ
Publication, Distribution, etc.
Publication Date
[2014]
Publication Date (W3CDTF)
2014
Size
31cm
Alternative Title
麹菌を用いた新規な卵発酵調味料たまご醤油の調製研究