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スポンジケーキの食味と物性に及ぼすにんじん添加の影響
https://jumonji-u.repo.nii.ac.jp/records/264
https://jumonji-u.repo.nii.ac.jp/records/264b47b81cf-865a-43c6-b09e-2fec95e2fa0b
名前 / ファイル | ライセンス | アクション |
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7-5 (8.0 MB)
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Item type | 紀要論文 / Departmental Bulletin Paper(1) | |||||
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公開日 | 2018-08-22 | |||||
タイトル | ||||||
タイトル | スポンジケーキの食味と物性に及ぼすにんじん添加の影響 | |||||
言語 | ||||||
言語 | jpn | |||||
資源タイプ | ||||||
資源タイプ識別子 | http://purl.org/coar/resource_type/c_6501 | |||||
資源タイプ | departmental bulletin paper | |||||
著者 |
小林, 三智子
× 小林, 三智子× 宮城, 道子 |
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書誌情報 |
十文字学園女子大学人間生活学部紀要 en : The Jumonji Journal of Human Life Sciences 巻 7, p. 55-63, 発行日 2009-12-20 |
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ISSN | ||||||
収録物識別子タイプ | ISSN | |||||
収録物識別子 | 1349-290X |