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加熱時間による手作りハンバーグ中のニコチン酸およびニコチン酸アミド量の変量
https://musashigaoka.repo.nii.ac.jp/records/501
https://musashigaoka.repo.nii.ac.jp/records/501539e30e1-eb21-4a3c-9f93-17d9d7c78acc
名前 / ファイル | ライセンス | アクション |
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02 原著論文(眞木先生ニコチン酸) (705.9 kB)
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Item type | [ELS]紀要論文 / Departmental Bulletin Paper(1)(1) | |||||
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公開日 | 2019-05-15 | |||||
タイトル | ||||||
言語 | ja | |||||
タイトル | 加熱時間による手作りハンバーグ中のニコチン酸およびニコチン酸アミド量の変量 | |||||
タイトル | ||||||
言語 | en | |||||
タイトル | Variation of Nicotinic Acid and Nicotinic Acid Amide Content Found in the Home-made Burgers According to Roasting Time | |||||
言語 | ||||||
言語 | jpn | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | nicotinic acid | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | nicotinic acid amide | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | home-made burger | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | roasting time | |||||
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 |
眞木, 俊夫
× 眞木, 俊夫× 朝日, 直人× 鈴木, 翔子× 岩井, 秀明 |
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書誌情報 |
ja : 武蔵丘短期大学紀要 en : Bulletin of Musashigaoka College 巻 26, p. 9-17, 発行日 2019-03-31 |
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出版者 | ||||||
出版者 | 武蔵丘短期大学 | |||||
ISSN | ||||||
収録物識別子タイプ | ISSN | |||||
収録物識別子 | 13413120 |