Journal ArticleOPEN ACCESS

Relationships between the Amount, Time and Temperature for Extracting Kombu Components to Produce Soup Stock.

  • HATAE K
  • WAKIDA M
  • MIYAGO E
  • et al.
NIPPON SHOKUHIN KOGYO GAKKAISHI (1994) 41(11) 755-762
DOI: 10.3136/nskkk1962.41.755
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HATAE, K., WAKIDA, M., MIYAGO, E., SATO, Y., & SHIMADA, A. (1994). Relationships between the Amount, Time and Temperature for Extracting Kombu Components to Produce Soup Stock. NIPPON SHOKUHIN KOGYO GAKKAISHI, 41(11), 755–762. https://doi.org/10.3136/nskkk1962.41.755

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