Art
J-GLOBAL ID：201502280163139806   Reference number：15A0493690

Preference Survey of Three Types of Tofu Made with a Different Manufacturing Process by Sensory Evaluation

製造法の異なる豆腐の嗜好調査-10・20歳代を対象とした官能評価-
Author (5)：
SUGIYAMA CHITOSE

About SUGIYAMA CHITOSE

(常葉大)

About 常葉大

, 
OISHI AYANO

About OISHI AYANO

(常葉大)

About 常葉大

, 
OHASHI SAKURA

About OHASHI SAKURA

(常葉大)

About 常葉大

, 
NAGURA AYAKA

About NAGURA AYAKA

(常葉大)

About 常葉大

, 
IKEDA MASAHIKO

About IKEDA MASAHIKO

(常葉大)

About 常葉大


Material：
常葉大学健康プロデュース学部雑誌  (Journal of Health Promotional Sciences)

About 常葉大学健康プロデュース学部雑誌


Volume： 9  Issue： 1  Page： 175-179  Publication year： Mar. 31, 2015 
JST Material Number： F1175A  ISSN： 2188-2819  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： JAPANESE (JA)
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human

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,...
Semi thesaurus term：
Thesaurus term/Semi thesaurus term
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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.
十割豆腐

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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)

About Vegetables and processed vegetable products

Terms in the title (4)：
Terms in the title
Keywords automatically extracted from the title.
製造法

About 製造法

, 
豆腐

About 豆腐

, 
嗜好調査

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, 
官能評価

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