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真空調理により調製した新規高齢者用卵加工品の調理特性
https://jwu.repo.nii.ac.jp/records/3652
https://jwu.repo.nii.ac.jp/records/365202e539a3-b929-4e7c-bfaf-f8678548f991
名前 / ファイル | ライセンス | アクション |
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22土岐田佳子(大学院紀要28号) (2.4 MB)
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Item type | 紀要論文 / Departmental Bulletin Paper(1) | |||||
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公開日 | 2022-08-16 | |||||
タイトル | ||||||
言語 | ja | |||||
タイトル | 真空調理により調製した新規高齢者用卵加工品の調理特性 | |||||
タイトル | ||||||
言語 | en | |||||
タイトル | Cooking Characteristics of a New Processed Egg Product for the Elderly Prepared Using Sous-vide Cooking | |||||
言語 | ||||||
言語 | jpn | |||||
キーワード | ||||||
言語 | ja | |||||
主題Scheme | Other | |||||
主題 | 高齢者 | |||||
キーワード | ||||||
言語 | ja | |||||
主題Scheme | Other | |||||
主題 | 真空調理 | |||||
キーワード | ||||||
言語 | ja | |||||
主題Scheme | Other | |||||
主題 | 卵 | |||||
キーワード | ||||||
言語 | ja | |||||
主題Scheme | Other | |||||
主題 | 牛乳 | |||||
キーワード | ||||||
言語 | ja | |||||
主題Scheme | Other | |||||
主題 | 豆乳 | |||||
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 |
土岐田, 佳子
× 土岐田, 佳子× 浅尾, 菜月× 岩崎, 愛美× 藤井, 恵子 |
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書誌情報 |
ja : 日本女子大学大学院紀要. 家政学研究科・人間生活学研究科 en : Journal of the Graduate School. Human Sciences and Design, Human Life Science 号 28, p. 199-209, 発行日 2022-03-19 |
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出版者 | ||||||
言語 | ja | |||||
出版者 | 日本女子大学 | |||||
ISSN | ||||||
収録物識別子タイプ | ISSN | |||||
収録物識別子 | 13413813 | |||||
書誌レコードID | ||||||
収録物識別子タイプ | NCID | |||||
収録物識別子 | AN10484090 |