Art

J-GLOBAL ID：200902264372768435   Reference number：05A0026817

Change of Nutritional Components during Low Temperature Steam Cooking

低温蒸し煮調理における栄養成分の変化

Author (6)： ITO N (Niigata Univ. of Health and Welfare, Niigata-shi) ,  YAMAZAKI T (Niigata Univ. of Health and Welfare, Niigata-shi) ,  TAKAKU A (Niigata Univ. of Health and Welfare, Niigata-shi) ,  HOTTA Y (Niigata Univ. of Health and Welfare, Niigata-shi) ,  MURAYAMA A (Niigata Univ. of Health and Welfare, Niigata-shi) ,  HIRAYAMA I (Assoc. of Cooking Technol., Tokyo, JPN)
Material： Niigata Journal of Health and Welfare  (Niigata J Health Welf)
Volume： 3  Issue： 1  Page： 57-61  Publication year： 2003 
JST Material Number： L5091A  ISSN： 1346-8782  Document type： Article
Article type： 短報  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： *cuisine ,...

   To see more with JDream III (charged).   {{ this.onShowAbsJLink("http://jdream3.com/lp/jglobal/index.html?docNo=05A0026817&from=J-GLOBAL&jstjournalNo=L5091A") }}

JST classification (1)： Food in general  (FJ01010Y)

Terms in the title (3)： 低温 ,  蒸し煮調理 ,  栄養成分