Art
J-GLOBAL ID：200902266256950881   Reference number：09A0445287

食の関連課題の調理的視点からの研究

Author (1)：
TSUDA TOSHIE

About TSUDA TOSHIE

(共立女短大)

About 共立女短大


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： 42  Issue： 2  Page： 57-63  Publication year： Apr. 20, 2009 
JST Material Number： Y0637A  ISSN： 1341-1535  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.
*food

About food

, 
*cooking (food)

About cooking (food)

, 
environmental conservation

About environmental conservation

, 
carbon dioxide

About carbon dioxide

, 
*carbon dioxide emissions

About carbon dioxide emissions

, 
environmental loading reduction

About environmental loading reduction

, 
sustainability

About sustainability


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.
dietary life

About dietary life


JST classification (1)：
JST classification
Category name(code) classified by JST.
Food in general 
(FJ01010Y)

About Food in general

Reference (11)：
ｍore...
Terms in the title (4)：
Terms in the title
Keywords automatically extracted from the title.
食

About 食

, 
調理

About 調理

, 
視点

About 視点

, 
研究

About 研究


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