The Annual Meeting of the Japan Society of Cookery Science, 2006
Session ID : 2C-p7
Conference information
Host: The Japan Society of Cookery Science
Oral Presentation
Characteristics of cooking methods with different kitchen utensil
Cooking result, cooking time, energy consumption and cooking operationality
Keywords:
ccoking time,
energy consumption,
cooking operationality,
beef stew,
custard pudding,
kitchen utensil
Details
