Influence of Low-Temperature Steam-Cooking for Ascorbic Acid Contents of Broccolis and Red Paprika. : Comparison of Steam Convection Heating and Multi-Steamer Heating.
Bibliographic Information
- Other Title
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- 低温スチーミング加熱がブロッコリーと赤パプリカの アスコルビン酸含量におよぼす影響 : スチームコンベクションオーブン加熱とマルチスチーマー加熱の比較
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Journal
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- Bulletin of the Faculty of Home Economics, Kobe Women's University
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Bulletin of the Faculty of Home Economics, Kobe Women's University 55 13-18, 2022-03-31
神戸女子大学
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Keywords
Details 詳細情報について
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- CRID
- 1050293401218367488
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- NII Book ID
- AA12668911
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- ISSN
- 13415905
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- Text Lang
- ja
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- Article Type
- departmental bulletin paper
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- Data Source
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- IRDB