A study on Curry. Part I. The chemical constituents and sensory test of commercial cookeed Curry.
- 期刊名称NIPPON SHOKUHIN KOGYO GAKKAISHI
- 作者KOIZUMI, Yukimichi; NAGASIMA, Tosio; YAMADA, Masatosi; YANAGIDA, Fujiharu
- 卷第33卷
- 期第5期
- 印刷ISSN0029-0394
- 文件大小361.79KB
- 发表时间1986
- DOI10.3136/nskkk1962.33.5_316
- 页码316-322
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