Old Web
English
Sign In
Acemap
>
authorDetail
>
zhenweizhongcenggen
zhenweizhongcenggen
Composite material
Materials science
cooking methods
Food science
Color difference
1
Papers
0
Citations
0
KQI
Citation Trend
Filter By
Interval:
1900~2024
1900
2024
Author
Papers (1)
Sort By
Default
Most Recent
Most Early
Most Citation
No data
Journal
Conference
Others
Comparison of the quality of root vegetables stewed using vacuum cooking and ordinary cooking methods
2016
asako tamura
zhenweizhongcenggen
Asako Tamura
Mami Nakasone
Show All
Source
Cite
Save
Citations (0)
1