著者名,論文名,雑誌名,ISSN,出版者名,出版日付,巻,号,ページ,URL,URL(DOI)
Sandra Zavadlav and Marijana Blažić and Franco Van de Velde and Charito Vignatti and Cecilia Fenoglio and Andrea M. Piagentini and María Elida Pirovani and Cristina M. Perotti and Danijela Bursać Kovačević and Predrag Putnik,Sous-Vide as a Technique for Preparing Healthy and High-Quality Vegetable and Seafood Products,Foods,2304-8158,MDPI AG,2020-10-25,9,11,1537,https://cir.nii.ac.jp/crid/1360579820070456960,https://doi.org/10.3390/foods9111537