Art
J-GLOBAL ID：200902144777867940   Reference number：01A0337107

Utilization of Bamboo Choacoal to Food Processing and Cookery. Part I Effects of Bamboo Charcoal on Oxidative Stability of Frying Oil.

竹炭の調理・加工への利用(第1報) 竹炭によるフライ油の熱酸化防止効果
Author (4)：
FUKUDA YASUKO

About FUKUDA YASUKO

(静岡大 教育)

About 静岡大 教育

, 
OISHI TOMOKO

About OISHI TOMOKO

(静岡大 教育)

About 静岡大 教育

, 
KAINUMA YASUKO

About KAINUMA YASUKO

(静岡大学短大)

About 静岡大学短大

, 
MIZOGUCHI TADASHI

About MIZOGUCHI TADASHI

(静岡県林技セ)

About 静岡県林技セ


Material：
日本食品科学工学会誌  (Journal of the Japanese Society for Food Science and Technology)

About 日本食品科学工学会誌


Volume： 48  Issue： 2  Page： 105-111  Publication year： Feb. 15, 2001 
JST Material Number： F0895A  ISSN： 1341-027X  CODEN： NSKKEF  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： JAPANESE (JA)
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Phyllostachys

About Phyllostachys

,...
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Thesaurus term/Semi thesaurus term
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All keywords is available on JDreamIII(charged).
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Phyllostachys pubescens

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JST classification (2)：
JST classification
Category name(code) classified by JST.
Edible fats and oils,margarines 
(FJ09010C)

About Edible fats and oils,margarines

,  Bark and other forest products 
(FF05050G)

About Bark and other forest products

Reference (10)：
ｍore...
Terms in the title (4)：
Terms in the title
Keywords automatically extracted from the title.
竹炭

About 竹炭

, 
調理

About 調理

, 
フライ油

About フライ油

, 
熱酸化

About 熱酸化


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