Art
J-GLOBAL ID：200902101309663155   Reference number：96A0369101

Effect of Cooking on Color and Properties of Some Green Vegetables.

2,3の緑色野菜の調理による色の変化
Author (3)：
HATA AKEMI

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(京都府大 生活科)

About 京都府大 生活科

, 
MINAMIDE TAKAHISA

About MINAMIDE TAKAHISA

(京都府大 生活科)

About 京都府大 生活科

, 
HASEGAWA AKIKO

About HASEGAWA AKIKO

(大阪薫英女短大)

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Material：
京都府立大学学術報告 理学・生活科学  (Scientific Reports of the Kyoto Prefectural University. Natural Science and Living Science)

About 京都府立大学学術報告 理学・生活科学


Issue： 46  Page： 1-6  Publication year： Nov. 1995 
JST Material Number： F0821A  ISSN： 0075-739X  CODEN： KFDGBB  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： JAPANESE (JA)
Thesaurus term：
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Capsicum annuum

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,...
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Thesaurus term/Semi thesaurus term
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boil plain

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JST classification (1)：
JST classification
Category name(code) classified by JST.
Vegetables and processed vegetable products 
(FJ11020O)

About Vegetables and processed vegetable products

Terms in the title (4)：
Terms in the title
Keywords automatically extracted from the title.
緑色

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, 
野菜

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, 
調理

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, 
色の変化

About 色の変化


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