Author:
Okitani Akihiro,Oneda Yayoi,Kubo Tomohito,Ishii Takeshi,Suzuki Riyoko,Awata Takayuki,Sunada Yasushi,Yamashita Yukie,Migita Koshiro,Matsuishi Masanori,Hatae Keiko
Publisher
Japanese Society for Food Science and Technology
Reference27 articles.
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4. Difference of Ascorbic Acid Content among Some Vegetables, Texture in Chicken and Pork, and Sensory Evaluation Score in Some Dishes between Vacuum and Ordinary Cooking.
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