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Table of Contents
113(3):2018.3
- 食塩中のにがり成分量が味質や食品物性に与える影響について
p.126-132
- 赤外分光情報に基づいた嗜好飲料のスペクトル特性把握
p.133-141
- 焼酎用「平成宮崎酵母(MF062)」の開発と実用化
p.142-150
- 中国の蒸留酒の歴史(3)四川成都水井街酒坊遺址
p.151-163
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