科學的に見る「【料理科學】とんかつの眞實｜肉選び・筋切り・下味・パン粉・油・揚げ方・温度・豫熱調理・揚げ後の立てかけ方まで、全工程の「なぜ」を完全解説」 をゆっくり解説しました。
よろしくお願いします。

參考文獻・出典リスト
USDA FoodData Central (United States Department of Agriculture) https://fdc.nal.usda.gov/
The influence of pork quality traits and muscle fiber characteristics on the eating quality of pork (ResearchGate) https://www.researchgate.net/publicat...
Relationship between water-holding capacity and intramuscular fat content in Japanese commercial pork loin (PubMed Central) https://pmc.ncbi.nlm.nih.gov/articles...
Measuring water holding capacity in poultry meat / Meat Proteins (PubMed Central) https://pmc.ncbi.nlm.nih.gov/articles...
Relationship between Oil Uptake and Moisture Loss during Deep Fat Frying (ResearchGate) https://www.researchgate.net/publicat...
Pore development in chicken meat during deep-fat frying (ResearchGate) https://www.researchgate.net/publicat...
Reduction of oil uptake of fried food by coatings: A review (ResearchGate) https://www.researchgate.net/publicat...
Revealing the thermal oxidation stability of rice bran oil (Nature / Scientific Reports) https://www.nature.com/articles/s4159...
Influence of oryzanol and tocopherols on thermal oxidation of rice bran oil (ScienceDirect) https://www.sciencedirect.com/science...
Exploring the effect of frying process on the optimum flavor range (ScienceDirect) https://www.sciencedirect.com/science...
Evaluation of polar compound distribution in edible oils under restaurant deep frying (ScienceDirect) https://www.sciencedirect.com/science...
Effects of cooking methods on aroma formation in pork: A comprehensive review (PubMed Central) https://pmc.ncbi.nlm.nih.gov/articles...
Effective Strategies for Understanding Meat Flavor: A Review (PubMed Central) https://pmc.ncbi.nlm.nih.gov/articles...
Application of Animal Resources into the Maillard Reaction Model System to Improve Meat Flavor (PubMed Central) https://pmc.ncbi.nlm.nih.gov/articles...
豚のお肉や内臟を生食するのは、やめましょう (厚生勞働省) https://www.mhlw.go.jp/stf/seisakunit...


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東方Projectの二次創作ガイドライン
https://touhou-project.news/guideline/

＃とんかつ＃ゆっくり解説 #ゆっくり科學 #ゆっくり料理