新食品素材の調理性--スピルリナの食品への添加  [in Japanese] Cookery Property of New Food Material : Addition of Spilulina to Some Food-Stuff  [in Japanese]

Codes

• NII Article ID (NAID)

  110003167422

• NII NACSIS-CAT ID (NCID)

  AN10040097

• Text Lang

  JPN

• Article Type

  Journal Article

• ISSN

  09135227

• NDL Article ID

  3733810

• NDL Source Classification

  PS1(生活科学)

• NDL Source Classification

  ZE16(社会・労働--家事・家政--学術誌)

• NDL Call No.

  Z6-113

• Data Source

  CJPref  NDL  NII-ELS  NDL-Digital