蒸し調理における加熱...

蒸し調理における加熱温度の違いがキャベツのアスコルビン酸量に及ぼす影響

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蒸し調理における加熱温度の違いがキャベツのアスコルビン酸量に及ぼす影響

Call No. (NDL)
Z6-1906
Bibliographic ID of National Diet Library
029292693
Material type
記事
Author
岸田 恵津ほか
Publisher
東京 : 日本調理科学会
Publication date
2018-10
Material Format
Paper
Journal name
日本調理科学会誌 = Journal of cookery science of Japan / 日本調理科学会 編 51(5):2018.10
Publication Page
p.276-281
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Paper Digital

Material Type
記事
Author/Editor
岸田 恵津
西窪 玲衣
井奥 加奈
Alternative Title
Effect of Steam Cooking Temperatures on the Ascorbic Acid Content of Cabbage
Periodical title
日本調理科学会誌 = Journal of cookery science of Japan / 日本調理科学会 編
No. or year of volume/issue
51(5):2018.10
Volume
51
Issue
5
Pages
276-281