A copy of this work was available on the public web and has been preserved in the Wayback Machine. The capture dates from 2019; you can also visit the original URL.
The file type is application/pdf.
The Influence of Steam-heating Process upon the Water Soluble Protein in Soya Bean in the Round Cake Pressing Method
大豆中の水溶性蛋白質に及ぼす水壓丸粕式による蒸熱處理の影響に就て
1942
Nippon Nogeikagaku-kaishi
大豆中の水溶性蛋白質に及ぼす水壓丸粕式による蒸熱處理の影響に就て
Preserved Fulltext
