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インドネシアにおける伝統的発酵食品、テンペについて
https://suac.repo.nii.ac.jp/records/97
https://suac.repo.nii.ac.jp/records/97d2801665-eb1a-4bf5-b279-9a20dbd3ef34
Item type | 学術雑誌論文 / Journal Article(1) | |||||
---|---|---|---|---|---|---|
公開日 | 2013-04-12 | |||||
タイトル | ||||||
タイトル | インドネシアにおける伝統的発酵食品、テンペについて | |||||
タイトル | ||||||
言語 | en | |||||
タイトル | Traditional Fermented Soy Product, Tempe in Indonesia | |||||
言語 | ||||||
言語 | jpn | |||||
資源タイプ | ||||||
資源タイプ識別子 | http://purl.org/coar/resource_type/c_6501 | |||||
資源タイプ | journal article | |||||
アクセス権 | ||||||
アクセス権 | metadata only access | |||||
アクセス権URI | http://purl.org/coar/access_right/c_14cb | |||||
著者 |
米屋, 武文
× 米屋, 武文× Wai-Kit, Nip |
|||||
著者(英) |
Yoneya, Takefumi
× Yoneya, Takefumi |
|||||
書誌情報 (Bibliographic information) |
日本・東アジア文化研究 en : Journal of Japanese and East Asian Cultural Studies, Society of Shizuoka University of Art and Culture 号 2, p. 13-21, 発行日 2003-03 |
|||||
出版者 (Publisher) | ||||||
出版者 | 静岡文化芸術大学日本東アジア文化学会 | |||||
ISSN | ||||||
収録物識別子タイプ | ISSN | |||||
収録物識別子 | 13473883 | |||||
書誌レコードID | ||||||
収録物識別子タイプ | NCID | |||||
収録物識別子 | AA1196409X | |||||
論文ID(NAID) | ||||||
内容記述タイプ | Other | |||||
内容記述 | 40006215604 | |||||
NDL 記事登録ID | ||||||
内容記述タイプ | Other | |||||
内容記述 | 6879090 |