Art
J-GLOBAL ID：200902189857611109   Reference number：01A0173855

The Cooking Properties of Thermal Cooker and Pressure Cooker, and the Effects of these Heating Methods on the Palatability of Boiled Beef Shank and Soup.

断熱調理鍋および圧力鍋の調理特性と,牛すね肉およびスープの食味に及ぼすこれら加熱方法の影響
Author (4)：
SHIBATA KEIKO

About SHIBATA KEIKO

(女子栄養大)

About 女子栄養大

, 
WATANABE CHINATSU

About WATANABE CHINATSU

(女子栄養大)

About 女子栄養大

, 
KAWANISHI FUMIE

About KAWANISHI FUMIE

(女子栄養大)

About 女子栄養大

, 
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： 31  Page： 35-42  Publication year： Dec. 01, 2000 
JST Material Number： S0707A  ISSN： 0286-0511  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： JAPANESE (JA)
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*beef

About beef

,...
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.
energy saving

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,...
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JST classification (1)：
JST classification
Category name(code) classified by JST.
Meat products 
(FJ12033F)

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Terms in the title (8)：
Terms in the title
Keywords automatically extracted from the title.
断熱

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, 
調理鍋

About 調理鍋

, 
鍋

About 鍋

, 
調理特性

About 調理特性

, 
牛

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, 
肉

About 肉

, 
スープ

About スープ

, 
食味

About 食味


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