J-GLOBAL ID:200901086417193472   Update date: Dec. 24, 2008


サカキバラ スミエ | SAKAKIBARA Sumie
Affiliation and department:
Research field  (2): Eating habits, studies on eating habits ,  Food science
Research keywords  (2): Food Science ,  Home Economics
Research theme for competitive and other funds  (3):
  • Quality Evaluation of Gel Food.
  • Fatty Acid Composition of Fish Lipids
  • Cooking for Dialysis Diet
MISC (29):
  • Nutritional Studies of Frying Oils (Part1&2). Anjo Gakuen tudies. 1967. 1
  • Studies on Salt of Foods (1)Taste Preference and Salt Content Confuxtioneries. Studies. Anjo Gakuen University. 1971. 5
  • The Flavor of Katsuo-bushi Stock. Studies, Anjo Gakuen University. 1975. 9
  • A Study on the Sensory Evaluation of Textural Properties of Kamaboko. Studies, Anjo Gakuen University. 1976. 10
  • Measuring Methods and Quantitative Manifestation of Food in Cookery (Part2). Studies, Anjo Gakuen University. 1977. 11
Books (1):
  • Revision General Experimental Food Science
Works (1):
  • Survey on Dietary Habit and Food dietary Utilization in Hekinan City, Aichi.
    1989 - 1990
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