Author,Title,Journal,ISSN,Publisher,Date,Volume,Number,Page,URL,URL(DOI)
Sawada Takako and Seto Yoshie and Ishida Yoshihiko and Takagaki Ryoji,Cooking characteristics on supercritical carbon dioxide extraction of dried bonito,Abstracts of the Annual Meeting of the Japan Society of Cookery Science,,The Japan Society of Cookery Science,2007,19,0,34-34,https://cir.nii.ac.jp/crid/1390001205690333312,https://doi.org/10.11402/ajscs.19.0.34.0