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調味料
http://hdl.handle.net/10659/3938
http://hdl.handle.net/10659/39384612200d-f68d-42ca-a2f9-d611e5aa382c
Item type | 図書 / Book(1) | |||||
---|---|---|---|---|---|---|
公開日 | 2015-05-12 | |||||
タイトル | ||||||
タイトル | 調味料 | |||||
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_2f33 | |||||
資源タイプ | book | |||||
アクセス権 | ||||||
アクセス権 | metadata only access | |||||
アクセス権URI | http://purl.org/coar/access_right/c_14cb | |||||
著者 |
舩津, 保浩
× 舩津, 保浩 |
|||||
内容記述 | ||||||
内容記述タイプ | Other | |||||
内容記述 | 食品の分類と成分 (荒川義人編著 ; 舩津保浩 [ほか] 共著) (食べ物と健康, 1) | |||||
書誌情報 | p. 133-136, 発行日 2013-10 | |||||
ISBN | ||||||
関連タイプ | isIdenticalTo | |||||
識別子タイプ | ISBN | |||||
関連識別子 | 978-4-78270-692-3 | |||||
出版者 | ||||||
出版者 | 三共出版 | |||||
資源タイプ | ||||||
内容記述タイプ | Other | |||||
内容記述 | Book chapter |