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日本の漬物文化 : その変遷と特色
https://kokushikan.repo.nii.ac.jp/records/10384
https://kokushikan.repo.nii.ac.jp/records/10384d4e9f3f2-4dcd-4305-bf1c-454debcb7dba
名前 / ファイル | ライセンス | アクション |
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本文:表紙・目次 (137.6 kB)
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本文:序章〜第2章 (2.7 MB)
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本文:第3章 (947.6 kB)
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本文:第4章〜文献 (2.1 MB)
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本文:資料 (4.4 MB)
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内容の要旨及び論文審査の結果の要旨 (457.1 kB)
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Item type | 学位論文 / Thesis or Dissertation(1) | |||||
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公開日 | 2016-06-13 | |||||
タイトル | ||||||
言語 | ja | |||||
タイトル | 日本の漬物文化 : その変遷と特色 | |||||
タイトル | ||||||
言語 | en | |||||
タイトル | Japanese pickles culture : Its transition and characteristic | |||||
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_db06 | |||||
資源タイプ | doctoral thesis | |||||
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 | |||||
著者 |
朝倉, 聖子
× 朝倉, 聖子 |
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著作関係者詳細 | ||||||
(小川 聖子) | ||||||
発表年月日 | ||||||
2016-03-20 | ||||||
学位名 | ||||||
学位名 | 博士(学術) | |||||
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 | 32616 | |||||
学位授与機関名 | 国士舘大学 | |||||
学位授与年度 | ||||||
内容記述タイプ | Other | |||||
内容記述 | 平成27年度 | |||||
学位授与年月日 | ||||||
学位授与年月日 | 2016-03-20 | |||||
報告番号 | ||||||
甲第42号 | ||||||
学位授与番号 | ||||||
学位授与番号 | 甲第42号 | |||||
NDC | ||||||
主題Scheme | NDC | |||||
主題 | 383.8 | |||||
NDC | ||||||
主題Scheme | NDC | |||||
主題 | 596.21 | |||||
NDC | ||||||
主題Scheme | NDC | |||||
主題 | 596.3 | |||||
フォーマット | ||||||
内容記述タイプ | Other | |||||
内容記述 | application/pdf | |||||
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 | |||||
キーワード | ||||||
漬物 |