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インドネシアの発酵食品ダケとその製法
https://swu.repo.nii.ac.jp/records/2320
https://swu.repo.nii.ac.jp/records/232083be82c3-b765-4b60-8cea-0dbb8e179f6d
名前 / ファイル | ライセンス | アクション |
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KJ00004311103.pdf (465.5 kB)
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Item type | [ELS]紀要論文 / Departmental Bulletin Paper(1) | |||||
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公開日 | 2017-02-16 | |||||
タイトル | ||||||
タイトル | インドネシアの発酵食品ダケとその製法 | |||||
タイトル | ||||||
言語 | en | |||||
タイトル | Indonesian fermented food, Dag'e and its making | |||||
言語 | ||||||
言語 | jpn | |||||
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 | |||||
雑誌書誌ID | ||||||
収録物識別子タイプ | NCID | |||||
収録物識別子 | AN10474552 | |||||
著者 |
小崎, 道雄
× 小崎, 道雄× 飯野, 久和× クスワント, カプティ ラハユ× Kozaki, Michio× Iino, Hisakazu× Kuswanto, Kapti Rahayu |
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著者所属(日) | ||||||
ガジャマダ大学 | ||||||
著者所属(英) | ||||||
en | ||||||
Faculty of Agricultural Technology, Gadja Mada University | ||||||
記事種別(日) | ||||||
内容記述タイプ | Other | |||||
内容記述 | 資料 | |||||
記事種別(英) | ||||||
内容記述タイプ | Other | |||||
内容記述 | Comment | |||||
抄録(英) | ||||||
内容記述タイプ | Other | |||||
内容記述 | Dage, which made mainly from cassava press cake, is a traditional fermented food in central Java, Indonesia, and the making method of this product is similar to Oncom and Tempeh. But these situation and making method was not yet clearly, therefore we investigated throughly to Dage and Dage making procedure and compare Dage with Tempeh. | |||||
書誌情報 |
昭和女子大学大学院生活機構研究科紀要 en : Bulletin of the Graduate School of Human Life Sciences, Showa Women's University 巻 5, p. 63-68, 発行日 1996-03-31 |
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表示順 | ||||||
内容記述タイプ | Other | |||||
内容記述 | 8 | |||||
アクセション番号 | ||||||
内容記述タイプ | Other | |||||
内容記述 | KJ00004311103 | |||||
ISSN | ||||||
収録物識別子タイプ | ISSN | |||||
収録物識別子 | 09182276 |