Art
J-GLOBAL ID:201602239813854705   Reference number:16A0801833

減塩醤油を用いた減塩調理への慣れの評価(第3報)-継続使用期間による影響について-

Author (4):
Material:
Volume: 2016  Page: 67  Publication year: 2016 
JST Material Number: L3529A  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).
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.

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.

JST classification (2):
JST classification
Category name(code) classified by JST.
Food in general  ,  Fermented seasonings 
Terms in the title (6):
Terms in the title
Keywords automatically extracted from the title.

Return to Previous Page