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ArticleJ-GLOBAL ID:200902076487233585整理番号:88A0556499

半生めんの製造並びに保存性向上に関する研究 III 半生中華めんの保存性について

Production of half-boiled noodles and improvement of their storage stability. Storage stability of half-boiled Chinese noodles.

著者:遠山良(岩手県醸造食品試)、関沢憲夫(岩手県醸造食品試)
資料名:岩手県醸造食品試験場報告 号:22 ページ:122-125
発行年:1988年09月
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