| dc.contributor.author | REN H. | |
| dc.contributor.author | ENDO H. | |
| dc.contributor.author | WATANABE E. | |
| dc.contributor.author | HAYASHI T. | |
| dc.date.accessioned | 2015-11-24T05:06:30Z | |
| dc.date.available | 2015-11-24T05:06:30Z | |
| dc.date.issued | 1997 | |
| dc.identifier.uri | http://113.160.249.209:8080/xmlui/handle/123456789/2699 | |
| dc.description | 84(1): 1-11 | vi |
| dc.publisher | Journal of Tokyo University of Fisheries | vi |
| dc.relation.ispartofseries | CL 78 | |
| dc.subject | Food chemistry | vi |
| dc.subject | Amino acid | vi |
| dc.title | Chemical and sensory characteristics of Chinese, Korean, and Japanese vinegars | vi |
| dc.type | Journal | vi |
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