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赤色系・辛口・米味噌の大豆蒸熟と熟成温度の香気成分形成に及ぼす影響
https://iwate-u.repo.nii.ac.jp/records/12618
https://iwate-u.repo.nii.ac.jp/records/12618fe40141b-0ed9-4489-95e8-0eb62a45039b
名前 / ファイル | ライセンス | アクション |
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jbsj-v97n4p247-252.pdf (312.6 kB)
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Item type | 学術雑誌論文 / Journal Article(1) | |||||
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公開日 | 2011-12-02 | |||||
タイトル | ||||||
タイトル | 赤色系・辛口・米味噌の大豆蒸熟と熟成温度の香気成分形成に及ぼす影響 | |||||
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 | |||||
著者 |
菅原, 悦子
× 菅原, 悦子× 賀来, 由夏 |
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著者別名 | ||||||
姓名 | SUGAWARA, Etsuko | |||||
著者別名 | ||||||
姓名 | KAKU, Yuka | |||||
著者(機関) | ||||||
岩手大学教育学部 | ||||||
登録日 | ||||||
日付 | 2011-12-02 | |||||
書誌情報 |
日本醸造協会誌 巻 97, 号 4, p. 247-252, 発行日 2002-04-01 |
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ISSN | ||||||
収録物識別子タイプ | ISSN | |||||
収録物識別子 | 0914-7314 | |||||
出版者 | ||||||
出版者 | 日本醸造協会 | |||||
その他のタイトル | ||||||
その他のタイトル | Effect of the Manufacturing Process (the Hardness of Steamed-Cooked Soybeans and the Temperature During the Aging Process) On the Formation of Aroma Components of Red Salty Rice Miso with Aging | |||||
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 |