The Annual Meeting of the Japan Society of Cookery Science, 2004
Session ID : 2B-p11
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Host: The Japan Society of Cookery Science
Research Oral Presentations
The use of Sake in the Japanese Cooking
Part4 About the quantitative description of the Sake at the food book in the Edo period
*Sanko Sawada, Kazue Irie, Takako Oe, Makiko Katayose, Kazuko Hosomi, Eiko Osima, Yosiko Kawarasaki, Harue Konishi, Junko Hikami, Nobuko Yamamoto
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