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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 >

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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