図書

Food Culture : Kikkoman Food Culture No.26

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Food Culture : Kikkoman Food Culture No.26

Material type
図書
Author
-
Publisher
Kikkoman Institute for International Food Culture
Publication date
2016.8
Material Format
Paper
Capacity, size, etc.
23p ; 30cm
Collection
-
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Detailed bibliographic record

Contents:

Soy Sauce and traditional local dishesRegional characteristics of soy sauce identified by analytical and sensory propertiesCharacteristics of soy sauc...

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Bibliographic Record

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Paper

Material Type
図書
Title Transcription
FOOD CULTURE
Volume
No.26
Publication Date
2016.8
Publication Date (W3CDTF)
2016
Extent
23p ; 30cm
Subject Heading
食生活 ショクセイカツ
料理‖歴史 リョウリ‖レキシ
英語‖原綴 エイゴ ゲンツズリ