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):
Material:
Volume: 57  Issue: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)
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Semi thesaurus term:
Thesaurus term/Semi thesaurus term
Keywords indexed to the article.
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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.

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JST classification (2):
JST classification
Category name(code) classified by JST.
Seasonings,spices(=condiments)  ,  Chlorine and its compounds 
Terms in the title (1):
Terms in the title
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