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                                       Details for article 37 of 45 found articles
 
 
  Simultaneous simulation of changes in the NaCl concentrations of Japanese radish and an aqueous solution during cooking
 
 
Title: Simultaneous simulation of changes in the NaCl concentrations of Japanese radish and an aqueous solution during cooking
Author: Yoko, Sato
Sayako, Hayashi
Risa, Hachikawa
Midori, Kasai
Appeared in: International journal of gastronomy and food science
Paging: Volume 24 () nr. C pages p.
Year: 2021
Contents:
Publisher: Elsevier B.V.
Source file: Elektronische Wetenschappelijke Tijdschriften
 
 

                             Details for article 37 of 45 found articles
 
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 Koninklijke Bibliotheek - National Library of the Netherlands