Science of Cookery
Online ISSN : 2186-5795
Print ISSN : 0910-5360
ISSN-L : 0910-5360
Food Histological Studies on the Cookery with Egg (Part 5)
The Change of Seasoning Addition on Egg Yolk
Emiko Matsumoto, Noriko Shigeshiro
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1979 Volume 12 Issue 1 Pages 46-51

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[in Japanese]
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© The Japan Society Cookery Science
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