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第21号(1968-03-20) >

Please use this identifier to cite or link to this item: http://hdl.handle.net/11173/1189

Title: 加熱タンパク質の人工消化率におよぼす食塩の影響について
Other Titles: On the Influence of Sodium Chloride to the Artifical Digestibility of Heat-processed Protein.
Authors: 足立, 晃太郎
Adachi, Kôtarô
霊山, 満佐子
Yoshiyama, Masako
水原, 敦子
Mizuhara, Atsuko
中坊, 和子
Nakabô, Kazuko
Issue Date: 20-Mar-1968
Publisher: 京都女子大学食物学会
URI: http://hdl.handle.net/11173/1189
Appears in Collections:第21号(1968-03-20)

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