Science of Cookery
Online ISSN : 2186-5795
Print ISSN : 0910-5360
ISSN-L : 0910-5360
Studies on Katsuobushi Soup Stock (Part I)
Conditions for the Preparation of Water Steeping-Method
Tastuyo Takeda, Fujiko Yoshimatsu
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1981 Volume 14 Issue 1 Pages 49-54

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[in Japanese]
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© The Japan Society Cookery Science
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