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ArticleJ-GLOBAL ID:200902015690066520整理番号:88A0310039

めん類等用つゆ製造における風味原料の抽出について I 鰹節削り節の呈味について

Extraction of taste substances in making soup for noodles. 1 Umami of dried and shaved skipjack.

著者:高崎政則(東京農林規格検)、津金沢昌宏(東京農林規格検)、吉田正伸(東京農林規格検)・・・
資料名:農林規格検査所調査研究報告 号:11 ページ:107-118
発行年:1987年03月
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