Journal of Cookery Science of Japan
Online ISSN : 2186-5787
Print ISSN : 1341-1535
ISSN-L : 1341-1535
Course text
Investigation of the Physical Properties of Foods and the Condition of Swallowing of Human
Tomoko Takahashi
Author information
JOURNAL FREE ACCESS

2016 Volume 49 Issue 1 Pages 82-88

Details
Download PDF (1312K)
Download citation RIS

(compatible with EndNote, Reference Manager, ProCite, RefWorks)

BIB TEX

(compatible with BibDesk, LaTeX)

Text
How to download citation
Contact us
Article 1st page
Content from these authors
© 2016 The Japan Society of Cookery Science
Previous article Next article
Favorites & Alerts

Recently viewed articles
Predecessor

Science of Cookery

Share this page
feedback
 Top