NIPPON SHOKUHIN KOGYO GAKKAISHI
Print ISSN : 0029-0394
Variation of Chemical Composition of "Hata-Hata Sushi" in the Period of Pieseryation.
TERUO ABE, HIDEO TSUYUKI
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1967 Volume 14 Issue 2 Pages 78-80

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[in Japanese]

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© Japanese Society for Food Science and Technology
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Journal for the Utilization of Agricultural Products

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Nippon Shokuhin Kagaku Kogaku Kaishi

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