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Quality evaluation of cooked soybean

2003

Akimoto, T. | Nishiwaki, T.

AGROVOC Keywords

food processing food quality glycine max processed foods soybeans varieties

Bibliographic information

Published in

Report of the Food Research Institute Niigata Prefecture (Japan)

Issue 37 ISSN 1344-1604

Pagination

pp. 11-14

Other Subjects

Quality controls

Language

Japanese

Note

2 tab.

2 fig.

3 ref.

Type

Journal Article

In AGRIS since: 2024-12-20

Format: AGRIS AP

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This bibliographic record has been provided by The Agriculture, Forestry and Fisheries Research Information Technology Center

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