AACCI Approved Methods Technical Committee Report on the Guidelines for Laboratory Preparation of Japanese Udon Noodles (AACCI Approved Method 66-60.01)
- 期刊名称Cereal Foods World
- 作者Hou, Gary G.; Cato, Larisa; Crosbie, Graham; Okusu, Hideki
- 卷第60卷
- 期第3期
- 印刷ISSN0146-6283
- 文件大小189.20KB
- 发表时间2015-05
- DOI10.1094/CFW-60-3-0140
- 页码140-142
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