Art
J-GLOBAL ID：200902093519759969   Reference number：90A0478429

Emission rates and sensory judges of odors at various cookings.

調理臭の発生量と評価
Author (3)：
NARASAKI MASAYA

About NARASAKI MASAYA

(大阪大 工)

About 大阪大 工

, 
MATSUI SHIZUKO

About MATSUI SHIZUKO

(奈良佐保女学院短大)

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, 
YAMANAKA TOSHIO

About YAMANAKA TOSHIO

(大阪大 工)

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Material：
臭気の研究  (Journal of Odor Research and Engineering)

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Volume： 21  Issue： 2  Page： 90-97  Publication year： Mar. 1990 
JST Material Number： S0864A  ISSN： 0913-4883  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： JAPANESE (JA)
Thesaurus term：
Thesaurus term/Semi thesaurus term
Keywords indexed to the article.
All keywords is available on JDreamIII(charged).
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cooking (food)

About cooking (food)

,...
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JST classification (1)：
JST classification
Category name(code) classified by JST.
Offensive odor 
(SB04010I)

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Terms in the title (3)：
Terms in the title
Keywords automatically extracted from the title.
調理

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, 
発生量

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, 
評価

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