Journal of Cookery Science of Japan
Online ISSN : 2186-5787
Print ISSN : 1341-1535
ISSN-L : 1341-1535
Educational materials research
Compositional Changes in Softened Konbu and Its Physiological Effects
Azumi YamagishiSeiichiro Aoe
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2018 Volume 51 Issue 5 Pages 297-299

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© 2018 The Japan Society of Cookery Science
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