Difference of Ascorbic Acid Content among Some Vegetables, Texture in Chicken and Pork, and Sensory Evaluation Score in Some Dishes between Vacuum and Ordinary Cooking
Journal
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- Nippon Shokuhin Kagaku Kogaku Kaishi
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Nippon Shokuhin Kagaku Kogaku Kaishi 42 50-54, 1995
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Details 詳細情報について
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- CRID
- 1570009750144066432
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- NII Article ID
- 10013485509
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- Data Source
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- CiNii Articles