資料 ハンバーグステーキ焼成時の内部温度(腸管出血性大腸菌O157に関連して)-第1報-焼成条件の違いが内部温度に及ぼす影響
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- Material Type
- 記事
- Author/Editor
- 日本調理科学会近畿支部焼く分科会
- Author Heading
- 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
- 32(4) 1999.11
- Volume
- 32
- Issue
- 4
- Pages
- 338～345
- Publication date of volume/issue (W3CDTF)
- 1999-11