Art
J-GLOBAL ID：200902259185399538   Reference number：04A0879525

Chemical Properties of Bamboo Charcoal Soaking Solution and its Effect on Cooking

竹炭浸漬液の調理水としての化学的特性
Author (4)：
ISHIYAMA KINUKO

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(名古屋女大)

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, 
TSUJIHARA NOBUKO

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(名古屋女子大学短大)

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, 
KAINUMA YASUKO

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(静岡県大 食品栄養科学)

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, 
FUKUDA YASUKO

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(名古屋女大 家政)

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Material：
日本食品科学工学会誌  (Journal of the Japanese Society for Food Science and Technology)

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Volume： 51  Issue： 11  Page： 585-591  Publication year： Nov. 15, 2004 
JST Material Number： F0895A  ISSN： 1341-027X  CODEN： NSKKEF  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： JAPANESE (JA)
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carbonization (chemical reaction)

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,...
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JST classification (1)：
JST classification
Category name(code) classified by JST.
Vegetables and processed vegetable products 
(FJ11020O)

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Terms in the title (4)：
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竹炭

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, 
浸漬液

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, 
調理

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, 
化学的特性

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