Journal of Cookery Science of Japan
Online ISSN : 2186-5787
Print ISSN : 1341-1535
ISSN-L : 1341-1535
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Heating Properties and Heat-Resistant Technologies of Natural Cheeses
Takeshi WATANABE
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2026 Volume 59 Issue 5 Pages 357-360

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© 2026 The Japan Society of Cookery Science
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