The Effect of the Cook-Chill Process on the Quality of Butter Rice Cooking with a Steam Convection Oven
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- Material Type
- 記事
- Author/Editor
- OTSUKI NaokoHIRASE AiriNAKAMURA MihoKUROKAWA MidoriICHIKAWA Yoko
- Alternative Title
- クックチルの工程がスチームコンベクションオーブンで調製したバターライスの品質に及ぼす影響 クックチル ノ コウテイ ガ スチームコンベクションオーブン デ チョウセイ シタ バターライス ノ ヒンシツ ニ オヨボス エイキョウ
- 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
- 56(4):2023.8
- Volume
- 56
- Issue
- 4
- Pages
- 163-171