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Sensory comparisons between handmade and instant bonito-kelp stocks in Japanese dishes
Okamoto, Yoko, Tayama, Kenji, Furuta, AyumiVolume:
21
Journal:
International Journal of Gastronomy and Food Science
DOI:
10.1016/j.ijgfs.2020.100233
Date:
October, 2020
File:
PDF, 192 KB
2020