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Academic Knowledge Archives of Gunma Institutes >
桐生大学・桐生大学短期大学部（Kiryu University） >
桐生大学紀要 >
No.29(2018) >
Please use this identifier to cite or link to this item:
http://hdl.handle.net/10087/12387
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| Title: | 【諸報告】じゃがいもの産地・品種および加熱法によるビタミンC 含量の比較 |
| Other Titles: | Comparison of vitamin C content by producing area and varieties of potato and heating method |
| Authors: | 荒井, 勝己
泉澤, 有美
北條, 勇平
Arai, Katsumi
Izumisawa, Yumi
Hojo, Yuhei |
| Issue Date: | 20-Dec-2018 |
| Publisher: | 桐生大学紀要委員会 |
| Citation: | 桐生大学紀要. 29, 111-113 (2018) |
| URI: | http://hdl.handle.net/10087/12387 |
| Appears in Collections: | No.29(2018)
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