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Please use this identifier to cite or link to this item: http://hdl.handle.net/11173/1303

Title: 納豆製造過程における成分変化 (第2報) : 水溶性タンパク質について
Other Titles: The Componential Changes During the Manufacturing Process of Natto (Part 2) : On the Water Soluble Proteins
Authors: 池田, ひろ
Ikeda, Hiro
津野, 貞子
Tsuno, Sadako
Issue Date: 5-Dec-1985
Publisher: 京都女子大学食物学会
URI: http://hdl.handle.net/11173/1303
Appears in Collections:第40号(1985-12-05)

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