Science of Cookery

Volume 11, Issue 2

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[title in Japanese]

[in Japanese]

1978 Volume 11 Issue 2 Pages 80
Published: June 30, 1978
Released on J-STAGE: April 26, 2013

DOIhttps://doi.org/10.11402/cookeryscience1968.11.2_80

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[title in Japanese]

[in Japanese]

1978 Volume 11 Issue 2 Pages 81-87
Published: June 30, 1978
Released on J-STAGE: April 26, 2013

DOIhttps://doi.org/10.11402/cookeryscience1968.11.2_81

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[title in Japanese]

[in Japanese]

1978 Volume 11 Issue 2 Pages 88-98
Published: June 30, 1978
Released on J-STAGE: April 26, 2013

DOIhttps://doi.org/10.11402/cookeryscience1968.11.2_88

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[title in Japanese]

Tadahiko Hoshino

1978 Volume 11 Issue 2 Pages 99-109
Published: June 30, 1978
Released on J-STAGE: April 26, 2013

DOIhttps://doi.org/10.11402/cookeryscience1968.11.2_99

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[title in Japanese]

[in Japanese]

1978 Volume 11 Issue 2 Pages 110-115
Published: June 30, 1978
Released on J-STAGE: April 26, 2013

DOIhttps://doi.org/10.11402/cookeryscience1968.11.2_110

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[title in Japanese]

[in Japanese]

1978 Volume 11 Issue 2 Pages 116-121
Published: June 30, 1978
Released on J-STAGE: April 26, 2013

DOIhttps://doi.org/10.11402/cookeryscience1968.11.2_116

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[title in Japanese]

[in Japanese]

1978 Volume 11 Issue 2 Pages 122-125
Published: June 30, 1978
Released on J-STAGE: April 26, 2013

DOIhttps://doi.org/10.11402/cookeryscience1968.11.2_122

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Utilization of Glucose for Cooking (Part 5)

Application of Glucose to Gelatin Jelly

Akiyo Ando, Yuriko Nishibori, Tomoko Mase

1978 Volume 11 Issue 2 Pages 126-133
Published: June 30, 1978
Released on J-STAGE: April 26, 2013

DOIhttps://doi.org/10.11402/cookeryscience1968.11.2_126

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The Antioxidative Effect of Spices on Ground Pork

Noriko Sueno, Yuki Nitta

1978 Volume 11 Issue 2 Pages 134-138
Published: June 30, 1978
Released on J-STAGE: April 26, 2013

DOIhttps://doi.org/10.11402/cookeryscience1968.11.2_134

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Deterioration of Pan-Frying Oil

Hiromi Fukui, Riichiro Usuki, Takashi Kaneda

1978 Volume 11 Issue 2 Pages 139-142
Published: June 30, 1978
Released on J-STAGE: April 26, 2013

DOIhttps://doi.org/10.11402/cookeryscience1968.11.2_139

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