ヨウ素低減コンブ加工食品の製造技術の開発


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Please use this identifier to cite or link to this item:https://doi.org/10.14943/doctoral.k15587

Related Items in HUSCAP:

Title:	ヨウ素低減コンブ加工食品の製造技術の開発
Other Titles:	Development of processing technique for making iodine- reduced kelp foods
Authors:	伊木, 亜子 Browse this author
Issue Date:	25-Sep-2023
Publisher:	Hokkaido University
Conffering University:	北海道大学
Degree Report Number:	甲第15587号
Degree Level:	博士
Degree Discipline:	水産科学
Examination Committee Members:	(主査) 教授岸村栄毅, 特任教授関秀司, 准教授丸山英男, 准教授熊谷祐也
Degree Affiliation:	水産科学院（海洋応用生命科学専攻）
Type:	theses (doctoral)
URI:	http://hdl.handle.net/2115/90873
Appears in Collections:	課程博士 (Doctorate by way of Advanced Course) > 水産科学院(Graduate School of Fisheries Sciences) 学位論文 (Theses) > 博士　（水産科学）

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