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イカ胴肉乾燥過程中の水和水の挙動 (2) 煮熟とあん蒸処理の影響について
https://hakodate-jc.repo.nii.ac.jp/records/71
https://hakodate-jc.repo.nii.ac.jp/records/71bbcc778f-2e14-4d9f-8bd6-11c818eb2f32
名前 / ファイル | ライセンス | アクション |
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Item type | 紀要論文 / Departmental Bulletin Paper(1) | |||||
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公開日 | 2018-07-11 | |||||
タイトル | ||||||
タイトル | イカ胴肉乾燥過程中の水和水の挙動 (2) 煮熟とあん蒸処理の影響について | |||||
タイトル | ||||||
言語 | en | |||||
タイトル | The Dynamic Behavior of Hydrated Water during Drying Process of Squid (2) Influence of Boiling and "Anjo" | |||||
言語 | ||||||
言語 | jpn | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | いか胴肉|水和水|乾燥|誘電緩和時間 | |||||
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 |
小辻, 一幸
× 小辻, 一幸× 猪上, 徳雄× 川合, 祐史× Kotsuji, Kazuyuki× Inoue, Norio× Kawai, Yuji |
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書誌情報 |
函館短期大学紀要 号 45, p. 1-7, 発行日 2018-03 |