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Goto Yoshiko

Affiliate Master Yamaguchi University

Dishes with pulses and potatoes in Yamaguchi prefecture and their regional characteristics

Journal of cookery science of Japan Volume 37 Issue 4 Page 390-400
published_at 2004-11-20
2015010070.pdf
[fulltext] 3.49 MB
Title
山口県の豆類・いも類を用いた料理とその地域性
Dishes with pulses and potatoes in Yamaguchi prefecture and their regional characteristics
Creators Koda Tomoko
Creators Ando Mami
Creators Goto Yoshiko
Creators Sakurai Nahoko
Creators Hanai Reiko
Languages jpn
Resource Type journal article
Publishers 日本調理科学会
Date Issued 2004-11-20
File Version Version of Record
Access Rights open access
Relations
[ISSN]1341-1535
[ISSN]2186-5787
[NCID]AN10471022
10.11402/cookeryscience1995.37.4_390
[isVersionOf] [NAID]http://ci.nii.ac.jp/naid/10014052525
[isVersionOf] [URI]https://www.jstage.jst.go.jp/article/cookeryscience1995/37/4/37_390/_article/-char/ja/
[isVersionOf] [URI]https://www.jstage.jst.go.jp/browse/cookeryscience/-char/ja/
Schools 教育学部