塩加減のサイエンス  [in Japanese] Scientific Aspect on Proper Saltiness for Cooking  [in Japanese]

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Author(s)

Journal

  • Bulletin of the Society of Sea Water Science, Japan  

    Bulletin of the Society of Sea Water Science, Japan 61(4), 226-229, 2007-08-01 

    日本海水学会

Cited by:  1

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Codes

  • NII Article ID (NAID)
    10018933422
  • NII NACSIS-CAT ID (NCID)
    AN0018645X
  • Text Lang
    JPN
  • Article Type
    Journal Article
  • ISSN
    03694550
  • NDL Article ID
    8909031
  • NDL Source Classification
    ZM44(科学技術--地球科学--海洋・陸水・火山) // ZP8(科学技術--化学・化学工業--無機化学・無機化学工業)
  • NDL Call No.
    Z15-47
  • Data Source
    CJP  CJPref  NDL 
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