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Please use this identifier to cite or link to this item:
http://hdl.handle.net/11173/1576
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| Title: | 麹菌を用いた新規な卵発酵調味料（たまご醤油）の調製研究 |
| Authors: | 荘, 咲子
ショウ, サキコ |
| Keywords: | 醤油
アスペルギルス・オリゼー
卵白
もろみ
麹 |
| Issue Date: | 15-Mar-2014 |
| URI: | http://hdl.handle.net/11173/1576 |
| Academic Degrees and number: | 34305博甲第37号 |
| Degree-granting date: | 2014-03-15 |
| Degree name: | 博士（家政学） |
| Degree-granting institutions: | 京都女子大学 |
| JaLC DOI (DOI link of Japan Center): | info:doi/10.69181/1576 |
| Appears in Collections: | 博士（家政学）
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