米の搗精と精白米の品質および食味 : （第４報） 最適搗精方法と最適玄米条件


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米の搗精と精白米の品質および食味 : （第４報）最適搗精方法と最適玄米条件

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Title:	米の搗精と精白米の品質および食味 : （第４報）最適搗精方法と最適玄米条件
Other Titles:	Rice Milling and Quality and Taste of Milled Rice : (Part 4) Optimum technique for milling and optimum brown rice condition before milling
Authors:	川村, 周三¹ Browse this author
Authors(alt):	KAWAMURA, Syuso¹
Issue Date:	5-Oct-1991
Publisher:	北海道大学農学部
Journal Title:	北海道大学農学部邦文紀要
Volume:	17
Issue:	4
Start Page:	517
End Page:	530
Type:	bulletin (article)
URI:	http://hdl.handle.net/2115/12144
Appears in Collections:	北海道大学大学院農学研究院邦文紀要 = Memoirs of the Research Faculty of Agriculture, Hokkaido University > Vol. 17 No. 4

Submitter: 川村周三

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