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米の調理に関する総合研究 (第3報) : 米料理の伝承と創造
https://tokyo-kasei.repo.nii.ac.jp/records/9869
https://tokyo-kasei.repo.nii.ac.jp/records/986943fc1cb7-92e8-4cef-a19d-e37e0c188ad1
名前 / ファイル | ライセンス | アクション |
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2012_s_0139.pdf (4.2 MB)
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Item type | 紀要論文 / Departmental Bulletin Paper(1) | |||||
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公開日 | 2012-12-14 | |||||
タイトル | ||||||
タイトル | 米の調理に関する総合研究 (第3報) : 米料理の伝承と創造 | |||||
言語 | ||||||
言語 | jpn | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | K36 | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | 家政学・生活科学 | |||||
資源タイプ | ||||||
資源タイプ識別子 | http://purl.org/coar/resource_type/c_6501 | |||||
資源タイプ | departmental bulletin paper | |||||
その他のタイトル | ||||||
その他のタイトル | The Comprehensive Research of Rice-cooking (Part3) : The traditional and new ways of Rice-cooking | |||||
タイトルヨミ | ||||||
その他のタイトル | コメ ノ チョウリ ニ カンスル ソウゴウ ケンキュウ ダイ3ホウ : コメ リョウリ ノ デンショウ ト ソウゾウ | |||||
著者 |
土屋, 京子
× 土屋, 京子× 加藤, 和子× 越尾, 淑子× 成田, 亮子× 大嶌, 悦津子× 千田, 真規子× 松本, 睦子× 猪俣, 美知子× 橋内, 範子× 河村, フジ子 |
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著者別名 |
Tsuchiya, Kyoko
× Tsuchiya, Kyoko× Kato, Kazuko× Koshio, Toshiko× Narita, Akiko× Oshima, Etsuko× Senda, Makiko× Matsumoto, Mutsuko× Inomata, Michiko× Hashiuchi, Noriko× Kawamura, Fujiko |
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著者ヨミ |
ツチヤ, キョウコ
× ツチヤ, キョウコ |
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内容記述 | ||||||
内容記述タイプ | Other | |||||
内容記述 | Ⅰ. 山芋の起泡性が気泡混合上新粉ゲルのレオロジー的特性に及ぼす影響.土屋京子, 加藤和子, 河村フジ子.日本とアジアの米文化一考.越尾淑子, 猪俣美知子, 成田亮子, 大嶌悦津子, 千田真規子. | |||||
フォーマット | ||||||
内容記述タイプ | Other | |||||
内容記述 | application/pdf | |||||
ISSN | ||||||
収録物識別子タイプ | ISSN | |||||
収録物識別子 | 09145192 | |||||
NII論文ID | ||||||
関連タイプ | isIdenticalTo | |||||
識別子タイプ | NAID | |||||
関連識別子 | 110000227231 | |||||
書誌レコードID | ||||||
収録物識別子タイプ | NCID | |||||
収録物識別子 | AN00110571 | |||||
書誌情報 |
東京家政大学生活科学研究所研究報告 巻 24, p. 85-97, 発行日 2001-07 |
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出版者 | ||||||
出版者 | 東京家政大学生活科学研究所 | |||||
著者版フラグ | ||||||
出版タイプ | VoR | |||||
出版タイプResource | http://purl.org/coar/version/c_970fb48d4fbd8a85 |