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Effects of the use of mineral waters on the components of kombu soup stock

  • Suzuno H
  • Toyoda M
  • Ishida H
Journal for the Integrated Study of Dietary Habits (2007) 18(4) 376-381
DOI: 10.2740/jisdh.18.376
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Suzuno, H., Toyoda, M., & Ishida, H. (2007). Effects of the use of mineral waters on the components of kombu soup stock. Journal for the Integrated Study of Dietary Habits, 18(4), 376–381. https://doi.org/10.2740/jisdh.18.376

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