Author,Title,Journal,ISSN,Publisher,Date,Volume,Number,Page,URL,URL(DOI)
右田 正男,蛋白質と調理(II)―蛋白質はなぜ変性しやすいか―,Science of Cookery,0910-5360,The Japan Society of Cookery Science,1968,1,3,136-140,https://cir.nii.ac.jp/crid/1390282679714303360,https://doi.org/10.11402/cookeryscience1968.1.3_136