- 【Updated on May 12, 2025】 Integration of CiNii Dissertations and CiNii Books into CiNii Research
- Trial version of CiNii Research Knowledge Graph Search feature is available on CiNii Labs
- 【Updated on June 30, 2025】Suspension and deletion of data provided by Nikkei BP
- Regarding the recording of “Research Data” and “Evidence Data”
The Improvement of the Flavor of Canned Satsuma Mandarin
Bibliographic Information
- Other Title
-
- Improvement of the Flavor of Canned Satsuma Mandarin
- 温州ミカン缶詰のフレーバーの改良
Search this article
Journal
-
- 研究報告書 = Report of Toyo College of Food Technology and Toyo Institute of Food Technology / 東洋食品工業短期大学, 東洋食品研究所 [編]
-
研究報告書 = Report of Toyo College of Food Technology and Toyo Institute of Food Technology / 東洋食品工業短期大学, 東洋食品研究所 [編] (24), 115-121, 2002
川西 : 東洋食品工業短期大学
- Tweet
Keywords
Details 詳細情報について
-
- CRID
- 1520853831997211136
-
- NII Article ID
- 40005610465
-
- NII Book ID
- AN00170143
-
- ISSN
- 05640296
-
- NDL BIB ID
- 6392700
-
- Text Lang
- en
-
- NDL Source Classification
-
- ZM2(科学技術--科学技術一般--大学・研究所・学会紀要)
-
- Data Source
-
- NDL Search
- CiNii Articles