Erratum: The Effect of the Cook-Chill Process on the Quality of Butter Rice Cooking with a Steam Convection Oven [cookeryscience Vol.56 No.4 p.163-171]

doi:10.11402/cookeryscience.56.Errt05_1

Journal of Cookery Science of Japan

Online ISSN : 2186-5787
Print ISSN : 1341-1535
ISSN-L : 1341-1535

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Erratum

Erratum: The Effect of the Cook-Chill Process on the Quality of Butter Rice Cooking with a Steam Convection Oven [cookeryscience Vol.56 No.4 p.163-171]

JOURNAL FREE ACCESS

2023 Volume 56 Issue 5 Pages Errt05_1

DOI https://doi.org/10.11402/cookeryscience.56.Errt05_1

J-STAGE : cookeryscience 56 4 pp.163-171

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