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J-GLOBAL ID：200902205651339793   Reference number：07A0544704

各種食酢添加が食塩の検知・認知閾値へ及ぼす影響

Author (5)：
SAKAMOTO MARIKO

About SAKAMOTO MARIKO

(ミツカン)

About ミツカン

, 
OKADA CHIHO

About OKADA CHIHO

(和洋女大)

About 和洋女大

, 
INOUE AYUMI

About INOUE AYUMI

(和洋女大)

About 和洋女大

, 
AKANO HIROFUMI

About AKANO HIROFUMI

(ミツカン)

About ミツカン

, 
HATAE KEIKO

About HATAE KEIKO

(和洋女大)

About 和洋女大


Material：
日本家政学会大会研究発表要旨集  (日本家政学会研究発表要旨集)

About 日本家政学会大会研究発表要旨集


Volume： 59th  Page： 181  Publication year： May. 10, 2007 
JST Material Number： Z0673A  ISSN： 0919-6056  Document type： Proceedings
Article type： 短報  Country of issue： Japan (JPN)  Language： JAPANESE (JA)
Thesaurus term：
Thesaurus term/Semi thesaurus term
Keywords indexed to the article.
All keywords is available on JDreamIII(charged).
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*vinegar

About vinegar

,...
Semi thesaurus term：
Thesaurus term/Semi thesaurus term
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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.
saltiness

About saltiness


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JST classification (1)：
JST classification
Category name(code) classified by JST.
Seasonings,spices(=condiments) 
(FJ10010W)

About Seasonings,spices(=condiments)

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

About 食酢

, 
食塩

About 食塩


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