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低温調理法とその他の加熱調理法による焼き芋のおいしさの比較
https://doi.org/10.32147/00001974
https://doi.org/10.32147/0000197447a88178-9b4a-44fb-a9a6-40f0d9c11eff
名前 / ファイル | ライセンス | アクション |
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T2110.pdf (1.8 MB)
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Item type | 紀要論文 / Departmental Bulletin Paper(1) | |||||
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公開日 | 2021-04-19 | |||||
タイトル | ||||||
言語 | ja | |||||
タイトル | 低温調理法とその他の加熱調理法による焼き芋のおいしさの比較 | |||||
タイトル | ||||||
言語 | en | |||||
タイトル | Comparison of sensory properties of roast sweet potato by low temperature cooking and other cooking ways | |||||
言語 | ||||||
言語 | jpn | |||||
資源タイプ | ||||||
資源タイプ | departmental bulletin paper | |||||
ID登録 | ||||||
ID登録 | 10.32147/00001974 | |||||
ID登録タイプ | JaLC | |||||
著者 |
海津, 夕希子
× 海津, 夕希子× 鷲頭, 哲男× 大坪, 紫乃× 新井, 夏希× 加藤, ゆかり× 荒井, 威吉 |
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書誌情報 |
新潟青陵大学短期大学部研究報告 巻 51, 号 51, p. 99-106, 発行日 2021-03 |
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出版者 | ||||||
出版者 | 新潟青陵大学短期大学部 | |||||
ISSN | ||||||
収録物識別子タイプ | ISSN | |||||
収録物識別子 | 1349-6670 | |||||
書誌レコードID | ||||||
収録物識別子タイプ | NCID | |||||
収録物識別子 | AA11962946 | |||||
フォーマット | ||||||
内容記述タイプ | Other | |||||
内容記述 | application/pdf | |||||
著者版フラグ | ||||||
出版タイプ | VoR |