Journal of Cookery Science of Japan
Online ISSN : 2186-5787
Print ISSN : 1341-1535
ISSN-L : 1341-1535
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Quality Design Technology of Frozen Foods （Freeze & Thawing, Structural Design, Microwave Cooking）
Toshiaki FURUHASHI
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2022 Volume 55 Issue 4 Pages 191-197

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