Journal of Cookery Science of Japan
Online ISSN : 2186-5787
Print ISSN : 1341-1535
ISSN-L : 1341-1535
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Invitation to the Study of Food Microstructure — Introduction (Part III)
Basic of Making Specimen for Light Microscope
Atsushi Suzuki
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2019 Volume 52 Issue 2 Pages 114-118

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© 2019 The Japan Society of Cookery Science
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