Journal of Cookery Science of Japan
Online ISSN : 2186-5787
Print ISSN : 1341-1535
ISSN-L : 1341-1535
Physical quality characteristics of a fast-brewed ‘Nukadoko’ pickle-Study on quality characteristics of ‘Nukadoko’ pickle-(Part 1)
Yohichi Fukai, Kiyohide Tukada
Author information
Keywords: ‘Nukadoko’, Free of Amino acid content, Flavor analyzer value, palatability evaluation
JOURNAL FREE ACCESS

2007 Volume 40 Issue 1 Pages 22-26

Details
Download PDF (2067K)
Download citation RIS

(compatible with EndNote, Reference Manager, ProCite, RefWorks)

BIB TEX

(compatible with BibDesk, LaTeX)

Text
How to download citation
Contact us
Abstract
[in Japanese]
Content from these authors
© The Japan Society Cookery Science
Previous article Next article
Favorites & Alerts

Recently viewed articles
Predecessor

Science of Cookery

Share this page
feedback
 Top