Journal of Cookery Science of Japan
Online ISSN : 2186-5787
Print ISSN : 1341-1535
ISSN-L : 1341-1535
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Fermentation Culture in the Mikawa and Chita Region
― Traditional Production Methods and Uniqueness ―
Tomoko KADONOSONO, Hayahisa OSADA
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2024 Volume 57 Issue 1 Pages 41-46

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© 2024 The Japan Society of Cookery Science
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