Journal of Cookery Science of Japan
Online ISSN : 2186-5787
Print ISSN : 1341-1535
ISSN-L : 1341-1535
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Objective Evaluation of Texture of Deep-Fried Food by Sound Analysis
Tae Sugiyama
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2016 Volume 49 Issue 3 Pages 258-259

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© 2016 The Japan Society of Cookery Science
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