The Studies on the Viscosity of Potage Cream Soup

Science of Cookery

Online ISSN : 2186-5795
Print ISSN : 0910-5360
ISSN-L : 0910-5360

The Studies on the Viscosity of Potage Cream Soup

Eiji Satani, Nobuyuki Sudo, Tsuneo Fukasawa, Mamoru Terasaki

Author information

JOURNAL FREE ACCESS

1972 Volume 5 Issue 4 Pages 230-235

DOI https://doi.org/10.11402/cookeryscience1968.5.4_230

Details

Article 1st page

Content from these authors

© The Japan Society Cookery Science

Favorites & Alerts

Related articles

Recently viewed articles

A Microscopic Optically Tracking Navigation System That Uses High-resolution 3D Computer Graphics
Isolation and Characterization of Temperate Phage SAt28 and Its Deletion Mutants Infecting Streptomyces azureus ATCC 14921
Spindle cell carcinoma of the breast – A case report –
The OLETF Rat as a Model of Central Sensitization: Possible Relevance to the Study of Fibromyalgia and Related Diseases
食品産業でのMALDI-TOF MSの微生物検査への活用

Successor

Journal of Cookery Science of Japan

Top