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Please use this identifier to cite or link to this item: http://hdl.handle.net/11173/1063

Title: 卵蛋白の調理形態による人工消化率の変化について 第I報
Authors: 口羽, 章子
Issue Date: 30-Jun-1962
Publisher: 京都女子大学食物学会
URI: http://hdl.handle.net/11173/1063
Appears in Collections:第12号(1962-06-30)

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