Art
J-GLOBAL ID：200902241386642400   Reference number：07A0202090

野菜の加熱とペクチン質

Author (1)：
FUCHIGAMI MICHIKO

About FUCHIGAMI MICHIKO

(岡山県大 保健福祉)

About 岡山県大 保健福祉


Material：
日本調理科学会誌  (Journal of Cookery Science of Japan)

About 日本調理科学会誌


Volume： 40  Issue： 1  Page： 1-9  Publication year： Feb. 20, 2007 
JST Material Number： Y0637A  ISSN： 1341-1535  Document type： Article
Article type： 文献レビュー  Country of issue： Japan (JPN)  Language： JAPANESE (JA)
Thesaurus term：
Thesaurus term/Semi thesaurus term
Keywords indexed to the article.
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heating

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,...
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JST classification (2)：
JST classification
Category name(code) classified by JST.
Food chemistry,nutritional value 
(FJ01020J)

About Food chemistry,nutritional value

,  Vegetables and processed vegetable products 
(FJ11020O)

About Vegetables and processed vegetable products

Reference (83)：
ｍore...
Terms in the title (2)：
Terms in the title
Keywords automatically extracted from the title.
野菜

About 野菜

, 
ペクチン質

About ペクチン質


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