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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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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