Journal of Cookery Science of Japan
Online ISSN : 2186-5787
Print ISSN : 1341-1535
ISSN-L : 1341-1535
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Key Points of Revision and Utilization of the Standard Tables of Food Composition in Japan 2020 （Eighth Revised Edition）
Tomoko WATANABE
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2022 Volume 55 Issue 2 Pages 139-141

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