Science of Cookery
Online ISSN : 2186-5795
Print ISSN : 0910-5360
ISSN-L : 0910-5360
Changes in the Amounts of Flavor Components of Shoyu Containing Seasoning Liquid in Cooking (Part 1)
-Changes in Amounts of Chemical Components and Organic Acids in Seasoning Liquid during Fish Cooking-
Hideko Ishizu, Michiko Suemori, Ryuzo Ueda
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1980 Volume 13 Issue 4 Pages 315-319

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