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加熱調理に伴うジャガイモのビタミンC含量の変化
https://doi.org/10.24794/00000621
https://doi.org/10.24794/00000621151806ad-9399-4d4e-ac60-2fd89575348f
名前 / ファイル | ライセンス | アクション |
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KJ00004026698 (480.4 kB)
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Item type | 紀要論文 / Departmental Bulletin Paper(1) | |||||
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公開日 | 2015-01-06 | |||||
タイトル | ||||||
タイトル | 加熱調理に伴うジャガイモのビタミンC含量の変化 | |||||
タイトル | ||||||
言語 | en | |||||
タイトル | Changes in Vitamin C Content of Potatoes during Cooking | |||||
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 | |||||
ID登録 | ||||||
ID登録 | 10.24794/00000621 | |||||
ID登録タイプ | JaLC | |||||
著者 |
土屋, 律子
× 土屋, 律子 |
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著者別名 | ||||||
書誌情報 |
北海道浅井学園大学生涯学習システム学部研究紀要 en : Bulletin of Hokkaido Asaigakuen University School of Continuing Education Studies 巻 4, p. 35-41, 発行日 2004-03-20 |
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出版者 | ||||||
出版者 | 北翔大学 | |||||
ISSN | ||||||
収録物識別子タイプ | ISSN | |||||
収録物識別子 | 13466178 | |||||
書誌レコードID | ||||||
収録物識別子タイプ | NCID | |||||
収録物識別子 | AA1152401X |