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About this Agricultural and Biological Sciences article
Effect of Cooking with Vinegar on Calcium, Magnesium and Phosphorus Solubilization from Food. by FUKAYA, Masahiro; YAMADA, Emiko; TAKASU, Ayako; TSUKAMOTO, Yoshinori; FURUKAWA, Yuji is a Agricultural and Biological Sciences article available to read on EtoBox.
It is typically read by researchers, students, and practitioners in Agricultural and Biological Sciences.
- Author
- FUKAYA, Masahiro; YAMADA, Emiko; TAKASU, Ayako; TSUKAMOTO, Yoshinori; FURUKAWA, Yuji
- Publisher
- Japanese Society for Food Science and Technology; Japanese Society for Food and Technology (ISSN 1341-027X)
- Published
- 1999
- Field
- Agricultural and Biological Sciences (Life Sciences)