The Japanese Journal of Taste and Smell Research
Online ISSN : 2424-1326
Print ISSN : 1340-4806
Producing Method of KOKU-from experience of developing industrial seasoning(Palatability and "body"in cuisine)
Naohiro Miyamura
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2002 Volume 9 Issue 2 Pages 147-151

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[in Japanese]

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© 2002 The Japanese Association for the Study of Taste and Smell
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