Author,Title,Journal,ISSN,Publisher,Date,Volume,Number,Page,URL,URL(DOI)
粟津原 宏子,Thermal Coagulation of Egg White and Egg Yolk Effects of Salt and Sugar,Science of Cookery,0910-5360,The Japan Society of Cookery Science,1982,15,2,114-118,https://cir.nii.ac.jp/crid/1390001204737786368,https://doi.org/10.11402/cookeryscience1968.15.2_114