The optimum heating conditions of root vegetables aimed at carbon reduction with a focus on boiling carrots / 低炭素を考慮した根菜類の最適加熱条件の検討ーニンジンのゆで加熱を中心にー
- Resource Type
- Journal Article
- Source
- Abstracts of the Annual Meeting of the Japan Society of Cookery Science. 2014, :117
- Subject
carrot hardness root vegetabales ニンジン 根菜類 硬さ - Language
- Japanese