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confectionery (209910) 209910
cocoa (182178) 182178
chewing gum (181856) 181856
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making thereof (12796) 12796
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indexing scheme relating to foods, foodstuffs or non-alcoholicbeverages (9278) 9278
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fermentation or enzyme-using processes to synthesise a desiredchemical compound or composition or to separate optical isomersfrom a racemic mixture (2954) 2954
physics (2893) 2893
chemical ripening of fruit or vegetables (2876) 2876
preserving, e.g. by canning, meat, fish, eggs, fruit,vegetables, edible seeds (2876) 2876
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2007, NHK bi no tsubo, ISBN 414081201X, 70 pages
Book
2005, Shohan., Bessatsu Taiyō, ISBN 9784582921359, Volume 135, 161
Book
4. Ka
1987, Nihon no meizuihitsu, ISBN 4878939540, Volume 54, 254 p., [1] leaf of plates
Book
1981, Bessatsu Taiyō, Volume no.36, 146 p., [1] folded leaf of plates
Book
1968, Nihon no bi to kyōyō 19, 6,1,7,246
Book
1967, Kara bukkusu, 123, 153
Book
1948, The Manufacturing confectioner studies., 622
Book
Biotechnologie, agronomie, société et environnement, ISSN 1370-6233, 01/2013, Volume 17, Issue 4, pp. 651 - 651
Journal Article
Neurophysiologie clinique, ISSN 0987-7053, 12/2018, Volume 48, Issue 6, p. 330
Journal Article
Journal of food engineering, ISSN 0260-8774, 05/2021, Volume 297, p. 110474
Journal Article
Journal of food science, ISSN 0022-1147, 12/2020, Volume 85, Issue 12, p. 4319
Journal Article
02/2021
Streaming Video
2015, ISBN 0199313407, xxv, 888 pages, 32 unnumbered pages of plates
Book
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