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京都府産丹波黒大豆(Glycine max (L.) Merr.)系品種の完熟および未熟子実の調理科学的特性
https://kpu.repo.nii.ac.jp/records/75
https://kpu.repo.nii.ac.jp/records/75e2c4ae44-3581-46e6-a0a3-0df2aecf0545
名前 / ファイル | ライセンス | アクション |
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本文 (2.0 MB)
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論文要旨 (206.8 kB)
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審査結果要旨 (220.2 kB)
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Item type | 学位論文 / Thesis or Dissertation(1) | |||||
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公開日 | 2015-08-28 | |||||
タイトル | ||||||
言語 | ja | |||||
タイトル | 京都府産丹波黒大豆(Glycine max (L.) Merr.)系品種の完熟および未熟子実の調理科学的特性 | |||||
その他(別言語等)のタイトル | ||||||
その他のタイトル | Cooking Characteristic of Grain and Green Soybean (Glycine max (L.) Merr.) Cultivars Derived from Tamba Black Soybean | |||||
言語 | en | |||||
言語 | ||||||
言語 | jpn | |||||
資源タイプ | ||||||
資源タイプ | doctoral thesis | |||||
アクセス権 | ||||||
アクセス権 | open access | |||||
著者 |
野村, 知未
× 野村, 知未 |
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キーワード | ||||||
言語 | ja | |||||
主題Scheme | Other | |||||
主題 | 丹波黒大豆 | |||||
キーワード | ||||||
言語 | ja | |||||
主題Scheme | Other | |||||
主題 | 丹波黒大豆エダマメ | |||||
キーワード | ||||||
言語 | ja | |||||
主題Scheme | Other | |||||
主題 | 食味 | |||||
キーワード | ||||||
言語 | ja | |||||
主題Scheme | Other | |||||
主題 | 食味評価 | |||||
取得学位 | ||||||
言語 | ja | |||||
学位名 | 博士(学術) | |||||
学位授与大学 | ||||||
学位授与機関識別子Scheme | kakenhi | |||||
学位授与機関識別子 | 24302 | |||||
言語 | ja | |||||
学位授与機関名 | 京都府立大学 | |||||
学位授与年月日 | ||||||
学位授与年月日 | 2014-03-24 | |||||
報告番号 | ||||||
学位授与番号 | 甲第42号 |