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.
GOTO, Masahiro, HASHIMOTO, Kazuhiro, YAMADA, KihachiVolume:
42
Year:
1995
Journal:
NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI
DOI:
10.3136/nskkk.42.50
File:
PDF, 271 KB
1995