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Study of Soaking Conditions for Edible Burdock in Water and Vinegar.

  • Naitou H
The Japanese Journal of Nutrition and Dietetics (1995) 53(5) 321-326
DOI: 10.5264/eiyogakuzashi.53.321
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Naitou, H. (1995). Study of Soaking Conditions for Edible Burdock in Water and Vinegar. The Japanese Journal of Nutrition and Dietetics, 53(5), 321–326. https://doi.org/10.5264/eiyogakuzashi.53.321

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