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  1. 260 大学院医歯学総合研究科(歯)
  2. 60 博士学位論文
  3. 10 博士学位論文
  1. 0 資料タイプ別
  2. 02 学位論文

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
r1nik39_a.pdf 要旨 (204.1 kB)
r1nik39_b.pdf 要約 (44.6 kB)
Item type 学位論文 / Thesis or Dissertation(1)
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

WEKO 177953

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
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