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Journal description
All volumes of the corresponding journal
All issues of the corresponding volume
All articles of the corresponding issues
Details for article 22 of 25 found articles
| Title: |
Sensory comparisons between handmade and instant bonito-kelp stocks in Japanese dishes |
| Author: |
Okamoto, Yoko Tayama, Kenji Furuta, Ayumi |
| Appeared in: |
International journal of gastronomy and food science |
| Paging: | Volume 21 () nr. C pages p. |
| Year: |
2020 |
| Contents: | |
| Publisher: |
The Author(s) |
| Source file: |
Elektronische Wetenschappelijke Tijdschriften |
Details for article 22 of 25 found articles
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