Diversity and Regional Characteristics of <i>Niboshi</i> and <i>Yakiboshi</i> Dried Aquatic Animals in Japan

Journal of Cookery Science of Japan

Online ISSN : 2186-5787
Print ISSN : 1341-1535
ISSN-L : 1341-1535

Cooking room

Diversity and Regional Characteristics of Niboshi and Yakiboshi Dried Aquatic Animals in Japan

Nami FUKUTOME

Author information

JOURNAL FREE ACCESS

2023 Volume 56 Issue 2 Pages 71-75

DOI https://doi.org/10.11402/cookeryscience.56.71

Details

Article 1st page

Content from these authors

© 2023 The Japan Society of Cookery Science

Favorites & Alerts

Related articles

Recently viewed articles

Changes in Pectin Content and Average Molecular Weight of Pectin during Maturation of the Mango “Kaew”
In Vitro Antioxidant Activities of Water-soluble Nucleotide-extract from Edible Fungi
Usefulness of cardiotoxicity assessment using calcium transient in human induced pluripotent stem cell-derived cardiomyocytes
Effect of Farmland Size on Land Productivity and Production Cost and Its Intertemporal Change in China's Major Grain Producing Provinces
Hypogenesis of right hepatic lobe in a laparoscopic cholecystectomy for acute gallstone cholecystitis: A case report

Predecessor

Science of Cookery

Top