Art
J-GLOBAL ID：200902101448780999   Reference number：03A0045011

Influence of Varieties on the Quality of Strawberry Fruit-Preparations.

原料品種がイチゴフルーツプレパレーションの品質に及ぼす影響
Author (4)：
GOTO TAKAKO

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, 
OKU MASAKAZU

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, 
TAKAHASHI TOORU

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, 
MORI DAIZO

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Material：
東洋食品工業短期大学・東洋食品研究所研究報告書  (東洋食品研究所研究報告書)

About 東洋食品工業短期大学・東洋食品研究所研究報告書


Issue： 24  Page： 19-28  Publication year： Sep. 2002 
JST Material Number： G0676A  ISSN： 0564-0296  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： JAPANESE (JA)
Thesaurus term：
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*processed fruit product

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,...
Semi thesaurus term：
Thesaurus term/Semi thesaurus term
Keywords indexed to the article.
All keywords is available on JDreamIII(charged).
On J-GLOBAL, this item will be available after more than half a year after the record posted. In addtion, medical articles require to login to MyJ-GLOBAL.
フルーツプレパレーション

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JST classification (1)：
JST classification
Category name(code) classified by JST.
Fruits and processed fruit products 
(FJ11030Z)

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Terms in the title (2)：
Terms in the title
Keywords automatically extracted from the title.
原料

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, 
品種

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