Author,Title,Journal,ISSN,Publisher,Date,Volume,Number,Page,URL,URL(DOI)
Tatsuguchi Naoko and Yukie Yanagisawa,Effect of holding time at the same temperature in low-temperature cooking of chicken,Abstracts of the Annual Meeting of the Japan Society of Cookery Science,,The Japan Society of Cookery Science,2022,33,0,45,https://cir.nii.ac.jp/crid/1390574754489139968,https://doi.org/10.11402/ajscs.33.0_45