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Abstracts of the Annual Meeting of the Japan Society of Cookery Science
Published by
The Japan Society of Cookery Science
4,441 registered articles
(updated on September 16, 2024)
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Abstracts of the Annual Meetin ...
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About the journal
About the journal
Published by
The Japan Society of Cookery Science
Subject areas
Agriculture and Food Sciences
Interdisciplinary Sciences
Other relevant information
Title
Abstracts of the Annual Meeting of the Japan Society of Cookery Science
Publisher
The Japan Society of Cookery Science
Address
3-36-5otsuka, Bunkyo-ku,Tokyo112-0006
Contact email address
Email (change "(at)" to "@")
aek00417(at)nifty.com
URL
http://www.jscs.ne.jp/
Tel
+81-3-6657-3166
Fax
+81-3-6657-3166
Browse by volume and issue
Volume
2024 Annual Meeting of the Japan Society of Cookery Science
Annual Meeting of the Japan Society of Cookery Science
Annual Meeting of the Japan Society of Cookery Science
2021 Annual Meeting of The Japan Society Cookery Science
2019 Annual Meeting of The Japan Society Cookery Science
Annual Meeting of The Japan Society Cookery Science 2018
Annual Meeting ofThe Japan Society Cookery Science 2017
Annual Meeting of The Japan Society Cookery Science 2016
The Japan Society Cookery Science
The Annual Meeting of the Japan Society of Cookery Science, 2014
The Annual Meeting of the Japan Society of Cookery Science, 2013
The Annual Meeting of the Japan Society of Cookery Science, 2012
The Annual Meeting of the Japan Society of Cookery Science, 2011
The Annual Meeting of the Japan Society of Cookery Science, 2010
The Annual Meeting of the Japan Society of Cookery Science, 2009
The Annual Meeting of the Japan Society of Cookery Science, 2008
The Annual Meeting of the Japan Society of Cookery Science, 2007
The Annual Meeting of the Japan Society of Cookery Science, 2006
The Annual Meeting of the Japan Society of Cookery Science, 2005
The Annual Meeting of the Japan Society of Cookery Science, 2004
The Annual Meeting of the Japan Society of Cookery Science, 2003
The Annual Meeting of the Japan Society of Cookery Science, 2002
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