Author,Title,Journal,ISSN,Publisher,Date,Volume,Number,Page,URL,URL(DOI)
Teramoto Ai and Tasaki Tatsuaki,Heating conditions for low-temperature cooking of hamburger steak and the number of viable bacteria remaining in the product,Abstracts of the Annual Meeting of the Japan Society of Cookery Science,,The Japan Society of Cookery Science,2022,33,0,119,https://cir.nii.ac.jp/crid/1390293279512264960,https://doi.org/10.11402/ajscs.33.0_119