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日本調理科学会誌
日本調理科学会
日本調理科学会
13411535
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和雑誌
Title
日本調理科学会誌
Frequency
11
ISSN
13411535
Volume List
Volume
66
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Volume - Vol. No.
Volume - Years of Serial
Volume - Feature Article
61
Volume - Vol. No.
Vol.40 No.1 (106)
Volume - Years of Serial
2007.2
Volume - Feature Article
野菜の加熱とペクチン質
62
Volume - Vol. No.
Vol.39 No.6 (105)
Volume - Years of Serial
2006.12
Volume - Feature Article
Kakudugi(大根キムチ)の品質改良へのクロマグロ骨スープの利用
63
Volume - Vol. No.
Vol.39 No.5 (104)
Volume - Years of Serial
2006.10
Volume - Feature Article
魚の脂質の特徴と食品機能
64
Volume - Vol. No.
Vol.39 No.4 (103)
Volume - Years of Serial
2006.8
Volume - Feature Article
赤混黒米の色素の抗酸化性
65
Volume - Vol. No.
Vol.39 No.3 (102)
Volume - Years of Serial
2006.6
Volume - Feature Article
摂食から咀嚼・嚥下過程
66
Volume - Vol. No.
Vol.39 No.2 (101)
Volume - Years of Serial
2006.4
Volume - Feature Article
平成17年度学会賞受賞記念論文
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