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高齢者用食材への応用に向けた低温スチーミングを用いた豚肉の軟化
http://hdl.handle.net/10191/00051764
719f9c0a-2879-443b-adf3-6f8acbcb2110
名前 / ファイル | ライセンス | アクション | |
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Item type | 学位論文 / Thesis or Dissertation(1) | |||||
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公開日 | 2020-08-31 | |||||
タイトル | ||||||
タイトル | 高齢者用食材への応用に向けた低温スチーミングを用いた豚肉の軟化 | |||||
言語 | ||||||
言語 | jpn | |||||
資源タイプ | ||||||
資源 | http://purl.org/coar/resource_type/c_46ec | |||||
タイプ | thesis | |||||
その他のタイトル | ||||||
その他のタイトル | Softening of the pork using low temperature steam cooking for the application to the ingredients for the elderly | |||||
著者 |
辻, 友美
× 辻, 友美 |
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著者版フラグ | ||||||
値 | none | |||||
学位名 | ||||||
学位名 | 博士(学術) | |||||
学位授与機関 | ||||||
学位授与機関名 | ||||||
学位授与機関名 | 新潟大学 | |||||
学位授与年月日 | ||||||
学位授与年月日 | 2020-03-23 | |||||
学位授与番号 | ||||||
学位授与番号 | 13101甲第4747号 | |||||
学位記番号 | ||||||
内容記述タイプ | Other | |||||
内容記述 | 新大院博(学)甲第39号 |