EFFECTS OF THE ADDITION OF MIRIN ON FLAVOR OF COOKED RICE

被引：0
|
作者：
GUNDA, M
KAWABE, T
NAGAHAMA, G
MORITA, H
OHBAYASHI, A
WATANABE, Y
OKUDA, K
机构：
来源：
JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI | 1990年 / 37卷 / 02期
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中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
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页码：91 / 97
页数：7
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