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シーバックソーン (Hippophae rhamnoides)搾り粕の食品への利活用
http://hdl.handle.net/2241/00161063
http://hdl.handle.net/2241/001610637ea1e55f-548a-47c5-bf96-c76a2765ea8c
名前 / ファイル | ライセンス | アクション |
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A9625.pdf (198.3 kB)
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Item type | Thesis or Dissertation(1) | |||||
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公開日 | 2020-08-20 | |||||
タイトル | ||||||
言語 | en | |||||
タイトル | Valorization of the Sea Buckthorn (Hippophae rhamnoides) Pomace for Potential Food Application | |||||
タイトル | ||||||
言語 | ja | |||||
タイトル | シーバックソーン (Hippophae rhamnoides)搾り粕の食品への利活用 | |||||
言語 | ||||||
言語 | eng | |||||
資源タイプ | ||||||
資源 | http://purl.org/coar/resource_type/c_46ec | |||||
タイプ | thesis | |||||
アクセス権 | ||||||
アクセス権 | open access | |||||
アクセス権URI | http://purl.org/coar/access_right/c_abf2 | |||||
著者 |
トゥグト, バットゥセグ
× トゥグト, バットゥセグ |
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内容記述 | ||||||
内容記述タイプ | Other | |||||
内容記述 | 【要旨】 | |||||
言語 | ja | |||||
書誌情報 |
発行日 2020 |
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取得学位 | ||||||
学位名 | 博士(食料革新学) | |||||
取得学位 | ||||||
学位名 | Doctor of Philosophy in Food Innovation | |||||
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 | 12102 | |||||
言語 | ja | |||||
学位授与機関名 | 筑波大学 | |||||
言語 | en | |||||
学位授与機関名 | University of Tsukuba | |||||
学位授与年度 | ||||||
内容記述タイプ | Other | |||||
内容記述 | 2019 | |||||
学位授与年月日 | ||||||
学位授与年月日 | 2020-03-25 | |||||
報告番号 | ||||||
学位授与番号 | 甲第9625号 | |||||
リンク |
Valorization of the Sea Buckthorn (Hippophae rhamnoides) Pomace for Potential Food Application
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