低温低速オーブンを用いたイワシの調理(II) : 骨の軟化に及ぼす付加液(水,ワイン,茶浸出液)の影響玲子 井出, 明子 羽田,アツコ 中村mag(1991)Cited 23|Views0No scoreAI Read ScienceMust-Reading TreeExampleGenerate MRT to find the research sequence of this paperChat PaperSummary is being generated by the instructions you defined