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帝塚山大学オリジナル味噌の製法とうま味成分
https://tezukayama.repo.nii.ac.jp/records/1462
https://tezukayama.repo.nii.ac.jp/records/1462373a18e2-48a3-4842-a98f-e43a6f6ad8ea
名前 / ファイル | ライセンス | アクション |
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本文PDF (2.5 MB)
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Item type | 紀要論文 / Departmental Bulletin Paper(1) | |||||
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公開日 | 2022-03-31 | |||||
タイトル | ||||||
タイトル | 帝塚山大学オリジナル味噌の製法とうま味成分 | |||||
タイトル | ||||||
言語 | en | |||||
タイトル | The manufacture of Tezukayama Miso (Soybean Paste) and umami taste | |||||
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 |
藤原, 永年
× 藤原, 永年× 中屋, 愼× 藤原, 永年× 中屋, 愼 |
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書誌情報 |
帝塚山大学現代生活学部紀要 en : Journal of contemporary human life science, Tezukayama University 巻 18, p. 1-6, 発行日 2022-03-31 |
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出版者 | ||||||
出版者 | 帝塚山大学現代生活学部 | |||||
ISSN | ||||||
収録物識別子タイプ | ISSN | |||||
収録物識別子 | 2435-7960 | |||||
書誌レコードID | ||||||
収録物識別子タイプ | NCID | |||||
収録物識別子 | AA1291622X |