Journal of Cookery Science of Japan
Online ISSN : 2186-5787
Print ISSN : 1341-1535
ISSN-L : 1341-1535
Educational materials research
“WASHOKU; Traditional Dietary Cultures of the Japanese” and “Standard Tables of Food Composition in Japan”
Tomoko Watanabe
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2017 Volume 50 Issue 5 Pages 204-207

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© 2017 The Japan Society of Cookery Science
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