Suitability of the soybean harvested in Tokushima [Japan] for food processing and improvement of techniques for circulation and utilization of the products, 3: Tofu [bean curd] processing by heating with super boiling water
1983
Ohmura, Y. | Shimamoto, T. | Sasaki, T. (Tokushima-ken. Food Research Inst. (Japan))
Ключевые слова АГРОВОК
Библиографическая информация
Report of Tokushima Food Research Institute (Japan)
Выпуск
31
ISSN
0388-9181
Нумерация страниц
pp. 1-3
Другие темы
Japan / food industries; Ebullicion; Japon / industrie alimentaire; Cuisson a l'eau; Japon / industria alimentaria; Aliment a base de soja
Язык
Японский
Примечание
Summary (Ja)
Тип
Summary
1985-08-15
AGRIS AP
Поставщик данных
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