The site menu is from hereThe head of this page

This is an explanation of shortcut keys. To link or execute a function, press any of the following combinations of shortcut keys and then press Enter.  To listen to an explanation of shortcut keys, press Alt and 0.  To display the top page, press Alt and 1.  To login, press Alt and 2.  To display the Simple Search page, press Alt and 3.  To display the Advanced Search page, press Alt and 4.  To display the Search page for persons with disabilities, press Alt and 5.  To sort search results, press Alt and 6.  To display the NDL homepage, press Alt and 7.  To refine search results, press Alt and 8.  This ends the explanation of shortcut keys.

The navigation is from here

The navigation is to here

A body is from here

Format 記事・論文


和久 豊


Title 味噌熟成中の酵素活性について
Author 和久 豊
Place of Publication (Country Code) JP
Description 記事分類: 食品工学--味噌・醤油・調味料・香辛料
Year of Publication(W3CDTF) 1993-06
Target Audience 一般
Material Type 記事・論文
is part of (URI Form)
is part of (ISSN Form) 09147314
is part of (ISSN-L Form) 09147314
Magazine-which-carries-the-article name 日本醸造協会誌 / 日本醸造協会, 日本醸造学会 [編]
Printing volume 88
Printing number 6
Printing page p433~438
Language(ISO639-2 Form) jpn : 日本語

A body is to here

Copyright © 2012 National Diet Library. All Rights Reserved.

Foot is to here