The Evaluation Method of Sea Water Quality as Raw Material of Manufacturing Edible Salt

• ASADA Takuya

  Research Institute of Salt and Sea Water Science, The Salt Industry Center of Japan

• NODA Yasushi

  Research Institute of Salt and Sea Water Science, The Salt Industry Center of Japan

Bibliographic Information

Other Title

• 製塩における原料海水の水質評価法
• セイエン ニ オケル ゲンリョウ カイスイ ノ スイシツ ヒョウカホウ

Journal

• Bulletin of the Society of Sea Water Science, Japan

  Bulletin of the Society of Sea Water Science, Japan 73 (5), 265-270, 2019

  The Society of Sea Water Science, Japan

Details

• CRID: 1390285697606611456
• NII Article ID: 130007920171
• NII Book ID: AN0018645X
• DOI: 10.11457/swsj.73.5_265
• ISSN: 21859213
• ISSN: 03694550
• NDL BIB ID: 030007845
• Web Site: https://ndlsearch.ndl.go.jp/books/R000000004-I030007845
• Text Lang: ja
• Data Source:
  • JaLC
  • NDL
  • CiNii Articles