Author,Title,Journal,ISSN,Publisher,Date,Volume,Number,Page,URL,URL(DOI)
Teramoto Ai and Yamato Yuko and Furuumi Kana,Utilizing steam convection oven for fried food (deep-frid chiken),Abstracts of the Annual Meeting of the Japan Society of Cookery Science,,The Japan Society of Cookery Science,2017,29,0,113,https://cir.nii.ac.jp/crid/1390282680670268928,https://doi.org/10.11402/ajscs.29.0_113