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Please use this identifier to cite or link to this item: http://hdl.handle.net/11173/1576

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
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
Appears in Collections:博士(家政学)

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HK37_Sho.pdf論文本文1.25 MBAdobe PDFView/Open
HK37_Sho_a.pdf論文要旨125.13 kBAdobe PDFView/Open
HK37_Sho_r.pdf審査結果の要旨130.21 kBAdobe PDFView/Open

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