Volume number40 2010.3
新規鰹節だし風調味料...

新規鰹節だし風調味料の調理特性

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新規鰹節だし風調味料の調理特性

Call No. (NDL)
Z22-26
Bibliographic ID of National Diet Library
10788105
Material type
記事
Author
亀岡 恵子ほか
Publisher
松山 : 松山東雲短期大学研究論集委員会
Publication date
2010-03
Material Format
Paper
Journal name
松山東雲短期大学研究論集 = Reports of research, Matsuyama Shinonome Junior College / 松山東雲短期大学研究論集委員会 編 40 2010.3
Publication Page
p.37~43
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Paper

Material Type
記事
Author/Editor
亀岡 恵子
峰 弘子
横山 定治
Alternative Title
Cooking properties of a new liquid seasoning
Periodical title
松山東雲短期大学研究論集 = Reports of research, Matsuyama Shinonome Junior College / 松山東雲短期大学研究論集委員会 編
No. or year of volume/issue
40 2010.3
Volume
40
Pages
37~43
Publication date of volume/issue (W3CDTF)
2010-03