Art
J-GLOBAL ID：201102293343740848   Reference number：11A0768839

第38回全国醤油品評会の審査と出品傾向

Author (1)：
MIZUMURA TSUYOSHI

About MIZUMURA TSUYOSHI

(日本醤油技術セ)

About 日本醤油技術セ


Material：
醤油の研究と技術  (やさしい醤油の技術)

About 醤油の研究と技術


Volume： 37  Issue： 2  Page： 115-123  Publication year： Mar. 25, 2011 
JST Material Number： S0308B  ISSN： 1349-9823  CODEN： SKGHAF  Document type： Article
Article type： 解説  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).
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.
*soy sauce

About soy sauce

, 
quality assurance

About quality assurance

, 
analysis (separation)

About analysis (separation)

, 
raw material

About raw material

, 
display

About display

, 
quality assessment

About quality assessment

, 
chemical composition analysis

About chemical composition analysis


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.
raw material

About raw material


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

About Seasonings,spices(=condiments)

Terms in the title (3)：
Terms in the title
Keywords automatically extracted from the title.
醤油

About 醤油

, 
審査

About 審査

, 
傾向

About 傾向


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