Science of Cookery

Volume 12, Issue 2

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[title in Japanese]

[in Japanese]

1979Volume 12Issue 2 Pages 66-73
Published: July 20, 1979
Released on J-STAGE: April 26, 2013

DOIhttps://doi.org/10.11402/cookeryscience1968.12.2_66

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[title in Japanese]

[in Japanese]

1979Volume 12Issue 2 Pages 73
Published: July 20, 1979
Released on J-STAGE: April 26, 2013

DOIhttps://doi.org/10.11402/cookeryscience1968.12.2_73

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[title in Japanese]

[in Japanese]

1979Volume 12Issue 2 Pages 74-84
Published: July 20, 1979
Released on J-STAGE: April 26, 2013

DOIhttps://doi.org/10.11402/cookeryscience1968.12.2_74

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[title in Japanese]

[in Japanese]

1979Volume 12Issue 2 Pages 85-90
Published: July 20, 1979
Released on J-STAGE: April 26, 2013

DOIhttps://doi.org/10.11402/cookeryscience1968.12.2_85

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[title in Japanese]

[in Japanese]

1979Volume 12Issue 2 Pages 91-98
Published: July 20, 1979
Released on J-STAGE: April 26, 2013

DOIhttps://doi.org/10.11402/cookeryscience1968.12.2_91

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[title in Japanese]

[in Japanese]

1979Volume 12Issue 2 Pages 99-100
Published: July 20, 1979
Released on J-STAGE: April 26, 2013

DOIhttps://doi.org/10.11402/cookeryscience1968.12.2_99

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The Elution of Inorganic Components from Harshness ("Aku") by Cooking Methods (Part 1)

In the case of Mugwort

Etsuko Izumo, Wakako Oki

1979Volume 12Issue 2 Pages 101-104
Published: July 20, 1979
Released on J-STAGE: April 26, 2013

DOIhttps://doi.org/10.11402/cookeryscience1968.12.2_101

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Cooking Effects on Some Physical Properties of Onion

Kyozo Nakashima, Etsuko Murakami, Kazue Matoba

1979Volume 12Issue 2 Pages 105-111
Published: July 20, 1979
Released on J-STAGE: April 26, 2013

DOIhttps://doi.org/10.11402/cookeryscience1968.12.2_105

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Bacteriological Survey on Frozen Foods by Cooking Process. Part-1

On Foods Prepared by Frying

Yasuko Iwamura, Tadashi Motoyama

1979Volume 12Issue 2 Pages 112-116
Published: July 20, 1979
Released on J-STAGE: April 26, 2013

DOIhttps://doi.org/10.11402/cookeryscience1968.12.2_112

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[title in Japanese]

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1979Volume 12Issue 2 Pages 117-123
Published: July 20, 1979
Released on J-STAGE: April 26, 2013

DOIhttps://doi.org/10.11402/cookeryscience1968.12.2_117

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