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ナチュラルチーズ製造のメカニズム
http://hdl.handle.net/10659/00006532
http://hdl.handle.net/10659/00006532d0aa7838-adf0-4979-a2c5-63cf41df7f5f
Item type | 学術雑誌論文 / Journal Article(1) | |||||
---|---|---|---|---|---|---|
公開日 | 2020-02-26 | |||||
タイトル | ||||||
タイトル | ナチュラルチーズ製造のメカニズム | |||||
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 | journal article | |||||
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 |
栃原, 孝志
× 栃原, 孝志× 竹田, 保之 |
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著者別名 | ||||||
姓名 | TOCHIHARA, Takashi | |||||
著者別名 | ||||||
姓名 | TAKEDA, Yasuyuki | |||||
書誌情報 |
色材協会誌 巻 91, 号 6, p. 179-184, 発行日 2018-06 |
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ISBN | ||||||
識別子タイプ | ISBN | |||||
関連識別子 | 0010-180X | |||||
DOI | ||||||
識別子タイプ | DOI | |||||
関連識別子 | https://doi.org/10.4011/shikizai.91.179 | |||||
その他のタイトル | ||||||
その他のタイトル | Mechanism of Natural Cheese Making | |||||
出版者 | ||||||
出版者 | 色材協会 | |||||
資源タイプ | ||||||
内容記述タイプ | Other | |||||
内容記述 | Article |