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The change of Jelly strength and quantity of water off by the Cokking methods of Agar-agar

Bulletin of the Faculty of Education, Yamaguchi University Volume 12 Issue 3 Page 259-270
published_at 1963-03
Title
調理方法による寒天ゼリーの強度と放水量の変化について
The change of Jelly strength and quantity of water off by the Cokking methods of Agar-agar
Creators Sakurai Ritsuko
Source Identifiers
Languages jpn
Resource Type departmental bulletin paper
Publishers 山口大学教育学部
Date Issued 1963-03
File Version Not Applicable (or Unknown)
Access Rights metadata only access
Relations
[ISSN]0513-1693
[NCID]AN00244046
Schools 教育学部