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Optimization of the Taste and Cooking Process of Processed Foods Served in Restaurants

  • SHIMMURA T
  • AKAMATSU M
The Japanese journal of ergonomics (2010) 46(3) 208-214
DOI: 10.5100/jje.46.208
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SHIMMURA, T., & AKAMATSU, M. (2010). Optimization of the Taste and Cooking Process of Processed Foods Served in Restaurants. The Japanese Journal of Ergonomics, 46(3), 208–214. https://doi.org/10.5100/jje.46.208

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