Characteristics, Components and Usage of Japanese Natural Seasoning

doi:10.3969/j.issn.0254-5071.2004.03.015

ZHANG Jing-Tao

China Brewing ›› 2004, Vol. 23 ›› Issue (3) : 38-40.

PDF(449 KB)

China Brewing ›› 2004, Vol. 23 ›› Issue (3) : 38-40. DOI: 10.3969/j.issn.0254-5071.2004.03.015

Characteristics, Components and Usage of Japanese Natural Seasoning

Author information +

History +

Cite this article

EndNote

Ris (Procite)

Bibtex

Download Citations

ZHANG Jing-Tao. Characteristics, Components and Usage of Japanese Natural Seasoning[J]. China Brewing, 2004, 23(3): 38-40 https://doi.org/10.3969/j.issn.0254-5071.2004.03.015

PDF(449 KB)

344

Accesses

Citation

Detail

Sections

Recommended

Cite this article

Please choose a citation manager

Content to export

Cite this article

{{custom_sec.title}}

{{custom_sec.title}}

{{custom_fnGroup.title_en}}

Footnotes

Published
2004-03-15
Issue Date
2016-05-19

模态框（Modal）标题

Please choose a citation manager

Content to export

Cite this article

{{custom_sec.title}}

{{custom_sec.title}}

{{custom_fnGroup.title_en}}

Footnotes