Art
J-GLOBAL ID：200902216684108462   Reference number：03A0123214

Classification and Characteristics of Food Salt in Japan.

食用塩の種類とその特徴 その2
Author (1)：
OGATA NOBORU

About OGATA NOBORU

(日本塩工業会)

About 日本塩工業会


Material：
日本海水学会誌  (Bulletin of the Society of Sea Water Science, Japan)

About 日本海水学会誌


Volume： 57  Issue： 1  Page： 17-21  Publication year： Feb. 01, 2003 
JST Material Number： F0235A  ISSN： 0369-4550  CODEN： NKAGBU  Document type： Article
Article type： 解説  Country of issue： Japan (JPN)  Language： JAPANESE (JA)
Thesaurus term：
Thesaurus term/Semi thesaurus term
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*salt production

About salt production

,...
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.
風味

About 風味


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JST classification (2)：
JST classification
Category name(code) classified by JST.
Seasonings,spices(=condiments) 
(FJ10010W)

About Seasonings,spices(=condiments)

,  Chlorine and its compounds 
(YB02040H)

About Chlorine and its compounds

Terms in the title (1)：
Terms in the title
Keywords automatically extracted from the title.
塩

About 塩


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