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]

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Author(s)

Journal

  • Journal of home economics of Japan

    Journal of home economics of Japan 42(7), p655-659, 1991-07

    日本家政学会

Cited by:  1

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 
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