Research theme for competitive and other funds (4):
福島県の盆行事について
野菜類の蒸気加熱処理による調理科学的諸性状の変化に関する研究
Studies on the Observance of the Feast of Lanterns in Fukushima
Study on Changes in Cookery Scientific Characteristics of Vegetables throughout the Steam-Heating
Papers (1):
KANEKO Kentaro, OTOGURO Chikao, TSUJI Kyoko, KIKUCHI Setsuko, CHA Hawan-Soo. Effect of the Low Temperature Steam-Heating Process on Taste Components, Amino Acids, Cyanogenic Glycosides, Pectic Substances and Texture of Ume Fruit Removed from Liquor. journal of the japanese society for cold preservation of food. 1998. 24. 2. 95-101