Preservability and Utilization of Powdered α-Linolenic Acid with Egg White
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概要
- 論文の詳細を見る
- 社団法人日本農芸化学会の論文
- 1992-04-23
著者
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Ibuki F
Kyoto Prefectural Univ. Kyoto Jpn
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IWAMI Kimikazu
Department of Biological Resource Chemistry, Kyoto Prefectural University
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KAWABATA Makoto
Department of Food Sciences and Nutritional Health, Kyoto Prefectural University
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IBUKI Fumio
Department of Agricultural Chemistry, Kyoto Prefectural University
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Iwami Kimikazu
Department Of Agricultural Chemistry Kyoto Prefectural University
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Ibuki Fumio
Department Of Agricultural Chemistry Faculty Of Agriculture Kyoto Prefectural University
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Kawabata M
Department Of Food Sciences And Nutritional Health Kyoto Prefectural University
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TAGUCHI Kuniko
Department of Home Science, Koka Women's Junior College, Kyoto Prefectural University
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KAWABATA Makoto
Food Science, Kyoto Prefectural University
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Taguchi Kuniko
Department Of Home Science Koka Women's Junior College
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TAGUCHI Kuniko
Department of Food Science, Faculty of Living Science, Kyoto Prefectural University
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