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豚肉を用いた肉軟化調味料および食肉品質改良剤の比較検討-給食施設における導入のための基礎的研究-
https://u-kochi.repo.nii.ac.jp/records/1584
https://u-kochi.repo.nii.ac.jp/records/15842658a2ae-c57a-4052-a35b-deb9b23f8b69
名前 / ファイル | ライセンス | アクション |
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豚肉を用いた肉軟化調味料および食肉品質改良剤の比較検討-給食施設における導入のための基礎的研究- (466.0 kB)
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Copyright© 2011 University of Kochi
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Item type | 紀要論文 / Departmental Bulletin Paper(1) | |||||
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公開日 | 2020-12-01 | |||||
タイトル | ||||||
タイトル | 豚肉を用いた肉軟化調味料および食肉品質改良剤の比較検討-給食施設における導入のための基礎的研究- | |||||
タイトル | ||||||
言語 | en | |||||
タイトル | Comparison using meat of softening seasoning and meat conditioner —Basic research for introduction into community dining facilities for aged people — | |||||
言語 | ||||||
言語 | jpn | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | 高齢者肉軟化調味料 | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | 食肉品質改良剤 | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | aged people | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | meat softening seasoning | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | meat conditioner | |||||
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 |
島田, 郁子
× 島田, 郁子× 谷口, 茉耶× 宇賀, 玲実× 沼田, 聡× SHIMADA, Ikuko× TANIGUCHI, Maya× UKA, Hiromi× NUMATA, Satoshi |
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書誌情報 |
高知県立大学紀要 健康栄養学部編 en : THE BULLETIN OF THE UNIVERSITY OF KOCHI The Series of the Faculty of Nutrition 巻 61, p. 41-46, 発行日 2012-03-06 |
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出版者 | ||||||
出版者 | 高知県立大学 | |||||
ISSN | ||||||
収録物識別子タイプ | ISSN | |||||
収録物識別子 | 2186-0505 |