澱粉性食品の調理及び保存に伴う化学的物理的性状変化に関する研究 = Studies on changes in the chemical and physical property of starchy foods with cooking time and storage

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Material Type: 図書
Title: 澱粉性食品の調理及び保存に伴う化学的物理的性状変化に関する研究 = Studies on changes in the chemical and physical property of starchy foods with cooking time and storage
Title Transcription: デンプンセイショクヒンノチョウリオヨビホゾンニトモナウカガクテキブツリテキセイジョウヘンカニカンスルケンキュウ
Author/Editor: 佐藤恵美子[著]
Author Heading: 佐藤, 恵美子サトウ, エミコ
https://ci.nii.ac.jp/author/DA17895540
Publication, Distribution, etc.: [佐藤恵美子]
Publication Date: [1996]
Publication Date (W3CDTF): 1996
Size: 30cm
Place of Publication (Country Code): ja
Text Language Code: ja
Target Audience: 一般
Note (General): 引用文献: p147-159
参考文献:p168-174
Related Material (URI): https://ci.nii.ac.jp/ncid/BC05327287#entity
Data Provider (Database): 国立情報学研究所 : CiNii Research
Original Data Provider (Database): CiNii Books
https://ci.nii.ac.jp/books
NCID: https://ci.nii.ac.jp/ncid/BC05327287 : BC05327287