Art
J-GLOBAL ID：200902106345359707   Reference number：95A0086885

Studies on Pork Cooking(Kakuni). The Discussion on the Propt Cooking time from Physical Properties and Palatabilities.

豚の角煮について 物性・し好性の面からの加熱時間の検討
Author (3)：
ITO AKIKO

About ITO AKIKO

(女子栄養大)

About 女子栄養大

, 
YANAGISAWA YUKIE

About YANAGISAWA YUKIE

(和洋女大)

About 和洋女大

, 
YASUHARA YASUYO

About YASUHARA YASUYO

(女子栄養大)

About 女子栄養大


Material：
女子栄養大学紀要  (Journal of Kagawa Nutrition University)

About 女子栄養大学紀要


Issue： 25  Page： 89-96  Publication year： Dec. 1994 
JST Material Number： S0707A  ISSN： 0286-0511  Document type： Article
Article type： 短報  Country of issue： Japan (JPN)  Language： JAPANESE (JA)
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All keywords is available on JDreamIII(charged).
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pork

About pork

,...
Semi thesaurus term：
Thesaurus term/Semi thesaurus term
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All keywords is available on JDreamIII(charged).
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boiled cube

About boiled cube


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JST classification (1)：
JST classification
Category name(code) classified by JST.
Raw meat quality and treatments 
(FJ12032O)

About Raw meat quality and treatments

Terms in the title (5)：
Terms in the title
Keywords automatically extracted from the title.
豚

About 豚

, 
角

About 角

, 
物性

About 物性

, 
し好性

About し好性

, 
加熱時間

About 加熱時間


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