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Hokkaido University Collection of Scholarly and Academic Papers
>
Theses
>
博士 (水産科学)
>
ヨウ素低減コンブ加工食品の製造技術の開発
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Ako_Igi.pdf
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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:
論文内容及び審査の要旨
ヨウ素低減コンブ加工食品の製造技術の開発 [論文内容及び審査の要旨]
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:
学位論文 (Theses)
>
博士 (水産科学)
課程博士 (Doctorate by way of Advanced Course)
>
水産科学院(Graduate School of Fisheries Sciences)
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