Art
J-GLOBAL ID：200902158573092842   Reference number：95A0460152

Changes by Cooking in the Contents of Mineral Elements Contained in Vegetables.

調理操作による野菜の無機質含有量の変化
Author (3)：
MIYOSHI KEIKO

About MIYOSHI KEIKO

(女子栄養短大)

About 女子栄養短大

, 
TANI TAKEKO

About TANI TAKEKO

(女子栄養短大)

About 女子栄養短大

, 
TONOZUKA FUMIKO

About TONOZUKA FUMIKO

(女子栄養短大)

About 女子栄養短大


Material：
栄養学雑誌  (Japanese Journal of Nutrition and Dietetics)

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Volume： 53  Issue： 2  Page： 103-110  Publication year： Apr. 1995 
JST Material Number： F0151A  ISSN： 0021-5147  CODEN： EYGZA  Document type： Article
Article type： 短報  Country of issue： Japan (JPN)  Language： JAPANESE (JA)
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.
vegetable

About vegetable

,...
Semi thesaurus term：
Thesaurus term/Semi thesaurus term
Keywords indexed to the article.
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.
boiled greens

About boiled greens


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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.
調理

About 調理

, 
野菜

About 野菜

, 
無機質

About 無機質

, 
含有量

About 含有量


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