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The Effect on Hoji-Cha Flavor by the Roasting Combined with Far Infrared Ray Radiation and Direct Pan Heating

机译：焙烧与远红外线辐射和直接平移加热的Hoji-Cha味的影响

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Tadakazu TAKEO; Yoshitaka KIMURA; Toshirou NAKAJIMA; Tamio KAWAMURA;
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The Effect on Hoji-Cha Flavor by the Roasting Combined with Far Infrared Ray Radiation and Direct Pan Heating

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