Art
J-GLOBAL ID：200902118012296455   Reference number：97A0576372

Components of Chinese vegetables and the change with heating cooking.

中国野菜の成分と加熱調理による変化
Author (1)：
SAKO FUMIYO

About SAKO FUMIYO

(北海道教大)

About 北海道教大


Material：
New Food Industry  (ニューフードインダストリー)

About New Food Industry


Volume： 39  Issue： 6  Page： 1-7  Publication year： Jun. 1997 
JST Material Number： F0354A  ISSN： 0547-0277  Document type： Article
Article type： 解説  Country of issue： Japan (JPN)  Language： JAPANESE (JA)
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leaf vegetable

About leaf vegetable

,...
Semi thesaurus term：
Thesaurus term/Semi thesaurus term
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All keywords is available on JDreamIII(charged).
On J-GLOBAL, this item will be available after more than half a year after the record posted. In addtion, medical articles require to login to MyJ-GLOBAL.
China

About China

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

About 中国

, 
野菜

About 野菜

, 
加熱調理

About 加熱調理


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