Author,Title,Journal,ISSN,Publisher,Date,Volume,Number,Page,URL,URL(DOI)
Sasahara Maki and Araki Youko,Utilization of the edo lightly-salted miso to promote local production for local consumption,Abstracts of the Annual Meeting of the Japan Society of Cookery Science,,The Japan Society of Cookery Science,2014,26,0,115,https://cir.nii.ac.jp/crid/1390001205691944576,https://doi.org/10.11402/ajscs.26.0_115