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Effects of processing and cooking on the reduction of dinotefuran concentration in Japanese rice samples
http://hdl.handle.net/2237/00028412
http://hdl.handle.net/2237/00028412d56b6064-4b4f-4b8f-b15b-863c0cc28d31
名前 / ファイル | ライセンス | アクション |
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k12441_abstract (204.0 kB)
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k12441_review (229.5 kB)
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k12441_thesis (506.4 kB)
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Item type | 学位論文 / Thesis or Dissertation(1) | |||||
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公開日 | 2018-08-02 | |||||
タイトル | ||||||
タイトル | Effects of processing and cooking on the reduction of dinotefuran concentration in Japanese rice samples | |||||
言語 | en | |||||
その他のタイトル | ||||||
その他のタイトル | 玄米中ジノテフランの調理過程における減少 | |||||
言語 | ja | |||||
著者 |
渡邉, 美奈恵
× 渡邉, 美奈恵 |
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アクセス権 | ||||||
アクセス権 | open access | |||||
アクセス権URI | http://purl.org/coar/access_right/c_abf2 | |||||
言語 | ||||||
言語 | eng | |||||
資源タイプ | ||||||
資源 | http://purl.org/coar/resource_type/c_db06 | |||||
タイプ | doctoral thesis | |||||
書誌情報 |
発行日 2018-07-31 |
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学位名 | ||||||
言語 | ja | |||||
学位名 | 博士(医療技術学) | |||||
学位授与機関 | ||||||
学位授与機関識別子Scheme | kakenhi | |||||
学位授与機関識別子 | 13901 | |||||
言語 | ja | |||||
学位授与機関名 | 名古屋大学 | |||||
言語 | en | |||||
学位授与機関名 | NAGOYA University | |||||
学位授与年度 | ||||||
学位授与年度 | 2018 | |||||
学位授与年月日 | ||||||
学位授与年月日 | 2018-07-31 | |||||
学位授与番号 | ||||||
学位授与番号 | 甲第12441号 | |||||
著者版フラグ | ||||||
値 | ETD |