المصدر: 滋賀大学教育学部紀要. 69:115-123

مصطلحات موضوعية: 揚げ廃油, 揚げる調理, 劣化, 粘度, Waste frying oil, Viscosity, Stir-fry cooking, 炒め調理, Deterioration, Deep fry cooking

URL الوصول: https://explore.openaire.eu/search/publication?articleId=jairo_______::0ef6a0de9205ca2690b9b235282b0dea
http://hdl.handle.net/10441/00016075