Abstracts of the Annual Meeting of the Japan Society of Cookery Science
The Annual Meeting of the Japan Society of Cookery Science, 2009
Session ID : 2C-a3
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Oral Presentation
Effects of cooking methods on glucosinolate and isothiocyanate contents of yamatomana
*Erina KakumuNoriko TakauchiToshi NishimotoHiroshi AsaoKazuto WashidaTomoko YamaguchiHitoshi Takamura
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CONFERENCE PROCEEDINGS FREE ACCESS

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[in Japanese]
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© 2009 The Japan Society of Cookery Science
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