J-GLOBAL ID:200901009042239653   Update date: Feb. 15, 2008

YAMADA Katsuko

ヤマダ カツコ | YAMADA Katsuko
Affiliation and department:
Research field  (2): General human life sciences ,  Eating habits, studies on eating habits
Research keywords  (2): Home Science ,  Food Culture
Research theme for competitive and other funds  (2):
  • Studies on the Science of Cookery in the Boiling Operation
  • Reception of Food Culture from North East Asia(Korean, China)
MISC (12):
  • A Histlogical Study on the Tendering Effect in Meat Cooking. The Bulletin of Teikoku-Gakuen. 1975. 1, 27-35
  • Studies on Bacteriological and Chemical Changes during the Storage of Chilled Chicken. The Bulletin of Teikoku-Gakuen. 1976. 2, 25-30
  • Studies on the effect of preservation of chicken by acidity regulation. The Bulletin of Teikoku-Gakuen. 1979. 5
  • Studies on the Cooking Characteristic of Kidney beans. The Bulletin of Teikoku-Gakuen. 1985. 11, 19-28
  • The Changes in the Dietary Life during The Past 20 Years Seen in"Nutrition and Cooking"magazine. The Bulletin of Teikoku-Gakuen. 1991. 17, 29-39
Works (1):
  • Characteristics of light colored soy
    2001 - 2002
Education (1):
  • - 1972 Japan Women's University Faculty of Home Economics
※ Researcher’s information displayed in J-GLOBAL is based on the information registered in researchmap. For details, see here.

Return to Previous Page