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A study on Curry. Part I. The chemical constituents and sensory test of commercial cookeed Curry.

  • KOIZUMI Y
  • NAGASIMA T
  • YAMADA M
  • et al.
NIPPON SHOKUHIN KOGYO GAKKAISHI (1986) 33(5) 316-322
DOI: 10.3136/nskkk1962.33.5_316
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KOIZUMI, Y., NAGASIMA, T., YAMADA, M., & YANAGIDA, F. (1986). A study on Curry. Part I. The chemical constituents and sensory test of commercial cookeed Curry. NIPPON SHOKUHIN KOGYO GAKKAISHI, 33(5), 316–322. https://doi.org/10.3136/nskkk1962.33.5_316

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