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加熱による魚肉の品質特性変化に関する基礎研究
https://pu-hiroshima.repo.nii.ac.jp/records/63
https://pu-hiroshima.repo.nii.ac.jp/records/636c324396-d582-4783-904b-d4a9f464295b
名前 / ファイル | ライセンス | アクション |
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k0063-abstract (248.7 kB)
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k0063-fulltext (1.9 MB)
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Item type | 学位論文 / Thesis or Dissertation(1) | |||||
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公開日 | 2022-05-19 | |||||
タイトル | ||||||
言語 | ja | |||||
タイトル | 加熱による魚肉の品質特性変化に関する基礎研究 | |||||
言語 | ||||||
言語 | jpn | |||||
資源タイプ | ||||||
資源タイプ識別子 | http://purl.org/coar/resource_type/c_db06 | |||||
資源タイプ | doctoral thesis | |||||
アクセス権 | ||||||
アクセス権 | open access | |||||
アクセス権URI | http://purl.org/coar/access_right/c_abf2 | |||||
著者 |
古田, 歩
× 古田, 歩 |
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学位名 | ||||||
学位名 | 博士 | |||||
学位授与機関 | ||||||
学位授与機関識別子Scheme | kakenhi | |||||
学位授与機関識別子 | 25406 | |||||
学位授与機関名 | 県立広島大学 | |||||
学位授与年月日 | ||||||
学位授与年月日 | 2022-03-18 | |||||
学位授与番号 | ||||||
学位授与番号 | 甲第63号 | |||||
フォーマット | ||||||
内容記述タイプ | Other | |||||
内容記述 | application/pdf | |||||
著者版フラグ | ||||||
出版タイプ | VoR | |||||
出版タイプResource | http://purl.org/coar/version/c_970fb48d4fbd8a85 |