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製パン用「とかち野酵母R」の菌株改良に関する研究
https://doi.org/10.15113/00014059
https://doi.org/10.15113/00014059241daf51-2063-4ad0-859c-a593b9661b50
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本文 (5.9 MB)
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要約 (201.9 kB)
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要旨 (323.0 kB)
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Item type | 学位論文 / Thesis or Dissertation(1) | |||||
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公開日 | 2017-01-26 | |||||
タイトル | ||||||
タイトル | 製パン用「とかち野酵母R」の菌株改良に関する研究 | |||||
タイトル | ||||||
言語 | en | |||||
タイトル | Study on the improved leavening ability of a baker's yeast "Tokachino-koubo" | |||||
著者 |
三雲, 大
× 三雲, 大 |
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著者別名 | ||||||
姓名 | MIKUMO, Dai | |||||
著者(機関) | ||||||
岩手大学大学院連合農学研究科, 帯広畜産大学 | ||||||
アクセス権 | ||||||
アクセス権 | open access | |||||
アクセス権URI | http://purl.org/coar/access_right/c_abf2 | |||||
出版者 | ||||||
出版者 | 岩手大学 | |||||
登録日 | ||||||
日付 | 2017-01-26 | |||||
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_db06 | |||||
資源タイプ | doctoral thesis | |||||
著者版フラグ | ||||||
出版タイプ | VoR | |||||
出版タイプResource | http://purl.org/coar/version/c_970fb48d4fbd8a85 | |||||
ID登録 | ||||||
ID登録 | 10.15113/00014059 | |||||
ID登録タイプ | JaLC | |||||
書誌情報 | p. 1-80, 発行日 2016 | |||||
学位の区分 | ||||||
博士 | ||||||
学位授与番号 | ||||||
学位授与番号 | 甲第660号 | |||||
学位の分野 | ||||||
農学 | ||||||
学位名 | ||||||
学位名 | 博士(農学) | |||||
学位授与年月日 | ||||||
学位授与年月日 | 2016-03-23 | |||||
学位授与機関 | ||||||
学位授与機関識別子Scheme | kakenhi | |||||
学位授与機関識別子 | 11201 | |||||
学位授与機関名 | 岩手大学 |