{"title":"泛酸钙的加入对食品口感的影响。","authors":"Kin-ichi Ishida, Y. Yokoo, Yoshito Koyama","doi":"10.4327/JSNFS1949.17.423","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":86661,"journal":{"name":"[Eiyo to shokuryo] Journal of the Japanese Society of Food and Nutrition","volume":"555 1","pages":"423-428"},"PeriodicalIF":0.0000,"publicationDate":"1965-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"1","resultStr":"{\"title\":\"The influence of the addition of calcium pantothenate upon the taste of foods.\",\"authors\":\"Kin-ichi Ishida, Y. Yokoo, Yoshito Koyama\",\"doi\":\"10.4327/JSNFS1949.17.423\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\",\"PeriodicalId\":86661,\"journal\":{\"name\":\"[Eiyo to shokuryo] Journal of the Japanese Society of Food and Nutrition\",\"volume\":\"555 1\",\"pages\":\"423-428\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"1965-01-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"1\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"[Eiyo to shokuryo] Journal of the Japanese Society of Food and Nutrition\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.4327/JSNFS1949.17.423\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"[Eiyo to shokuryo] Journal of the Japanese Society of Food and Nutrition","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.4327/JSNFS1949.17.423","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}