NIPPON SHOKUHIN KOGYO GAKKAISHI
Print ISSN : 0029-0394
Studies on the Constituents and Processing Methods of Japanese Chestnut. Part IV
Pectic substances and divalent ions
YASUMORI BESSHOTAKAAKI MANABEMASANOBU KODAMASUSUMU KUBO
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1967 Volume 14 Issue 6 Pages 257-259

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[in Japanese]

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© Japanese Society for Food Science and Technology
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