The change of Jelly strength and quantity of water off by the Cokking methods of Agar-agar
Bulletin of the Faculty of Education, Yamaguchi University Volume 12 Issue 3
Page 259-270
published_at 1963-03
Title
調理方法による寒天ゼリーの強度と放水量の変化について
The change of Jelly strength and quantity of water off by the Cokking methods of Agar-agar
Creators
Sakurai Ritsuko
Source Identifiers
Languages
jpn
Resource Type
departmental bulletin paper
Publishers
山口大学教育学部
Date Issued
1963-03
File Version
Not Applicable (or Unknown)
Access Rights
metadata only access
Relations
[ISSN]0513-1693
[NCID]AN00244046
Schools
教育学部