Art
J-GLOBAL ID：200902210955102467   Reference number：07A0735653

Taste Investigation about Preference of Cooked and Seasoning Method of Nagoya Cochin

名古屋コーチンの調理及び調味操作に関する嗜好調査
Author (2)：
KOIDE ATSUMI

About KOIDE ATSUMI

(名古屋女大)

About 名古屋女大

, 
YAMAUCHI TOMOKO

About YAMAUCHI TOMOKO

(名古屋女大)

About 名古屋女大


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)

About 名古屋女子大学紀要 家政・自然編


Issue： 53  Page： 41-49  Publication year： Mar. 31, 2007 
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：
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.
*preference (food stuff)

About preference (food stuff)

,...
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.
*Nagoya Breed

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JST classification (2)：
JST classification
Category name(code) classified by JST.
Food in general 
(FJ01010Y)

About Food in general

,  Raw meat quality and treatments 
(FJ12032O)

About Raw meat quality and treatments

Substance index (2)：
Substance index
Chemical Substance indexed to the Article.
IMP

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, 
Sodium Glutamate

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Terms in the title (4)：
Terms in the title
Keywords automatically extracted from the title.
名古屋

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, 
調理

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, 
調味

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, 
嗜好調査

About 嗜好調査


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