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Title :加熱調理時における大豆子葉の硬さ,水分含量および細胞組織の変化
Title alternative :Changes of Hardness, Moisture Contents and Tissue Cells of Soybean Cotyledon by Cooking - Heat
Authors :長野, 宏子
Issue Date :1983
citation :岐阜大学教育学部研究報告. 自然科学
AN00053274
7
822
827
Type Local :紀要論文
ISSN :0533-9529
URI :http://hdl.handle.net/20.500.12099/42401
Appears in Collections:7