Rchr
J-GLOBAL ID:200901031110776021
Update date: Aug. 27, 2022
Tsutsui Kyoko
ツツイ キョウコ | Tsutsui Kyoko
Affiliation and department:
Research field (1):
Home economics, lifestyle science
Research keywords (1):
調理科学
Research theme for competitive and other funds (1):
- 1999 - エゴマ油脂の脂肪酸のn-6/n-3比率とその調理・加工変化
MISC (5):
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Qualities of tomato cultivated with reduced chemical fertilizers and restricted pesticides II. 2004. 35. 35. 151-157
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Qualities of tomato cultivated with reduced chemical fertilizers and restricted pesticides I. 2004. 35. 35. 143-150
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ハンバーガー類のn-6系とn-3系多価不飽和脂肪酸の含有量比について. 椙山女学園大学研究論集(自然科学篇). 2002. (33), 109-116
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エゴマ豆腐の酸化安定性と嗜好性について. 椙山女学園大学研究論集(自然科学篇). 2001. (32), 23-30
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シソ油を用いた食品の酸化とその予防I. 椙山女学園大学研究論集(自然科学篇). 2000. (31), 37-46
Professional career (1):
Association Membership(s) (2):
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