Journal of Cookery Science of Japan
Online ISSN : 2186-5787
Print ISSN : 1341-1535
ISSN-L : 1341-1535
Topics & opinion
Food Sustainability: New Ideas for Using By-products from Beer Production
Fumiko NARUSE, Tomohiro KOIZUMI, Takayuki KOSUGI
Author information
JOURNAL FREE ACCESS

2025 Volume 58 Issue 4 Pages 227-229

Details
Download PDF (840K)
Download citation RIS

(compatible with EndNote, Reference Manager, ProCite, RefWorks)

BIB TEX

(compatible with BibDesk, LaTeX)

Text
How to download citation
Contact us
Article 1st page
Content from these authors
© 2025 The Japan Society of Cookery Science
Previous article
Favorites & Alerts

Recently viewed articles
Predecessor

Science of Cookery

Share this page
feedback
 Top