Art
J-GLOBAL ID：200902159267777803   Reference number：99A0436040

Representation of Cooking Methods and Ingredients in Chinese Dish Names. Regarding Zhongguo Caipu.

『中国菜譜』料理名の構成要素 全12省について
Author (2)：
MINAMI HIROKO

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(名古屋女大)

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, 
FUNAHASHI YUMI

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(名古屋女大)

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Material：
名古屋女子大学紀要 家政・自然編  (Journal of Nagoya Women's University. Home Economics . Natural Science)

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Issue： 45  Page： 137-147  Publication year： Mar. 10, 1999 
JST Material Number： L0425A  ISSN： 0915-3098  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： JAPANESE (JA)
Thesaurus term：
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*cuisine

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,...
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.
China

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JST classification (1)：
JST classification
Category name(code) classified by JST.
Food in general 
(FJ01010Y)

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Terms in the title (3)：
Terms in the title
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中国

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, 
料理

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, 
構成要素

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