DSpace 日本語 
Advanced Search

Minpaku Repository >
Bulletin of the National Museum of Ethnology >
vol.12-3 >

Please use this identifier to cite or link to this item: http://hdl.handle.net/10502/2955

Files in This Item:

File Description SizeFormat
KH_012_3_006.pdf3260KbAdobe PDFDownload
Title: 魚酱の化学分析と「うま味」の文化圏 ―魚の発酵製品の研究(6)―
Other Titles: A Chemical Analysis of Fermented Fish Products and Discussion of Fermented Flavors in Asian Cuisines
Authors: 水谷, 忠士
Mizutani, Tadashi
ミズタニ, タダシ
君塚, 明光
Kimizuka, Akimitsu
キミヅカ, アキミツ
ラドル, ケネス
Ruddle, Kenneth
石毛, 直道
Ishige, Naomichi
イシゲ, ナオミチ
Publication day: 15-Feb-1988
Publisher: 国立民族学博物館
URI: http://hdl.handle.net/10502/2955
Shimei: 国立民族学博物館研究報告
Volume: 12
Start page: 801
End page: 864
Appears in Collections:vol.12-3

Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.

 

National Museum of Ethnology, Osaka, Japan - Feedback