Internal Temperature of Hamburger Steak during Cooking in an Oven (Rerated of <I>E. coli</I> O 157: H 7 Food Poisoning)
Bibliographic Information
- Other Title
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- ハンバーグステーキ焼成時の内部温度(腸管出血性大腸菌O 157に関連して)
- Part 2 Effects of Ingredient and Methods of Mixing on Internal Temperature of Hamburger Steak
- (第2報)材料および混合方法の違いが内部温度に及ぼす影響
Journal
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- Journal of Cookery Science of Japan
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Journal of Cookery Science of Japan 32 (4), 346-351, 1999
The Japan Society of Cookery Science
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Details 詳細情報について
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- CRID
- 1390282679716379136
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- NII Article ID
- 130004132416
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- ISSN
- 13411535
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- Text Lang
- ja
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- Data Source
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- JaLC
- CiNii Articles