Art
J-GLOBAL ID：201602009421107534
Reference number：59A0081707
Qualities of beef as affected by cooking at very low temperatures for long periods of time.
牛肉を長時間低温度で加熱した場合の品質
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Author (4)：
,
,
,
Material：
Volume：
13
Issue：
12
Page：
707-711
Publication year：
1959
JST Material Number：
C0006A
ISSN：
0015-6639
CODEN：
FOTEA
Document type：
Article
Article type：
原著論文
Country of issue：
United States (USA)
Terms in the title (3)：
Terms in the title
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,
,
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