Art
J-GLOBAL ID：200902189486173812   Reference number：96A0828249

New research issues in sous-vide cooking.

真空調理(sous-vide)における新しい研究課題
Author (1)：
SCHELLEKENS M

About SCHELLEKENS M

(K.U. Leuven, Heverlee, BEL)

About K.U. Leuven, Heverlee, BEL


Material：
Trends in Food Science & Technology  (Trends Food Sci Technol)

About Trends in Food Science & Technology


Volume： 7  Issue： 8  Page： 256-262  Publication year： Aug. 1996 
JST Material Number： W0057A  ISSN： 0924-2244  Document type： Article
Article type： 解説  Country of issue： United Kingdom (GBR)  Language： ENGLISH (EN)
Thesaurus term：
Thesaurus term/Semi thesaurus term
Keywords indexed to the article.
All keywords is available on JDreamIII(charged).
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cooking (food)

About cooking (food)

,...
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JST classification (1)：
JST classification
Category name(code) classified by JST.
Food manubacture,processing and preserving methods in general 
(FJ03010M)

About Food manubacture,processing and preserving methods in general

Terms in the title (2)：
Terms in the title
Keywords automatically extracted from the title.
真空調理

About 真空調理

, 
研究

About 研究


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