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かつお節を題材としたレシピ設計型調理教育プログラムの開発と実践
https://doi.org/10.34382/00016751
https://doi.org/10.34382/00016751dcc48e21-f919-4078-a3bf-23b3d252a2e8
名前 / ファイル | ライセンス | アクション |
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gas_7_5_5_honda_etal.pdf (1.3 MB)
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Item type | 紀要論文 / Departmental Bulletin Paper(1) | |||||
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公開日 | 2022-04-27 | |||||
タイトル | ||||||
タイトル | かつお節を題材としたレシピ設計型調理教育プログラムの開発と実践 | |||||
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 | departmental bulletin paper | |||||
ID登録 | ||||||
ID登録 | 10.34382/00016751 | |||||
ID登録タイプ | JaLC | |||||
タイトル(その他) | ||||||
その他のタイトル | Development and Practice of a Recipe Design-Based Cooking Education Program Using Dried Bonito (Katsuobushi) | |||||
著者 |
本田, 智巳
× 本田, 智巳× 小澤, 真× 藤原, 佳史× 松添, 直隆 |
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著者名(その他) | ||||||
姓名 | Honda, Tomomi | |||||
著者名(その他) | ||||||
姓名 | Ozawa, Makoto | |||||
著者名(その他) | ||||||
姓名 | Fujiwara, Yoshifumi | |||||
著者名(その他) | ||||||
姓名 | Matsuzoe, Naotaka | |||||
公開者 | ||||||
出版者 | 立命館大学食マネジメント学会 | |||||
ISSN | ||||||
収録物識別子タイプ | ISSN | |||||
収録物識別子 | 2434-818X | |||||
ISSN | ||||||
収録物識別子タイプ | ISSN | |||||
収録物識別子 | 2434-7663 | |||||
書誌情報 |
立命館食科学研究 巻 7, p. 103-112, 発行日 2022 |
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著者版フラグ | ||||||
出版タイプ | VoR | |||||
出版タイプResource | http://purl.org/coar/version/c_970fb48d4fbd8a85 |