福岡県3地区における魚の摂取状況と調理特性(クッキングルーム)  [in Japanese]

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Author(s)

Journal

  • Journal of cookery science of Japan   [List of Volumes]

    Journal of cookery science of Japan 40(3), 216-220, 2007-06-20  [Table of Contents]

    The Japan Society of Cookery Science

References:  4

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Codes

  • NII Article ID (NAID)
    110006317863
  • NII NACSIS-CAT ID (NCID)
    AN10471022
  • Text Lang
    JPN
  • Article Type
    OTR
  • ISSN
    13411535
  • NDL Article ID
    8869212
  • NDL Source Classification
    ZE16(社会・労働--家事・家政--学術誌)
  • NDL Call No.
    Z6-1906
  • Data Source
    CJP  NDL  NII-ELS 
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