Art
J-GLOBAL ID：201702239147031461   Reference number：17A1227105

Association between Changes in Taste Thresholds and Cooking and Eating Experience of Japanese Cuisine

味覚閾値の変化と日本料理の調理経験および食経験との間の関連
Author (3)：
YOSHIDA Asumi

About YOSHIDA Asumi

(Kinjo Gakuin Univ.)

About Kinjo Gakuin Univ.

, 
HASHIMOTO Sayuki

About HASHIMOTO Sayuki

(Kinjo Gakuin Univ.)

About Kinjo Gakuin Univ.

, 
SHIMIZU Ayako

About SHIMIZU Ayako

(Kinjo Gakuin Univ.)

About Kinjo Gakuin Univ.


Material：
金城学院大学論集 自然科学編  (Treatises and Studies by the Faculty of Kinjo Gakuin University. Studies in Natural Sciences)

About 金城学院大学論集 自然科学編


Volume： 13  Issue： 2  Page： 24-29  Publication year： Mar. 31, 2017 
JST Material Number： Y0105B  ISSN： 1880-0378  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： ENGLISH (EN)
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human

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women college student

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JST classification (2)：
JST classification
Category name(code) classified by JST.
Food in general 
(FJ01010Y)

About Food in general

,  Preventive medicine in general 
(GB01010B)

About Preventive medicine in general

Terms in the title (6)：
Terms in the title
Keywords automatically extracted from the title.
味覚閾値

About 味覚閾値

, 
日本

About 日本

, 
料理

About 料理

, 
調理

About 調理

, 
経験

About 経験

, 
食

About 食


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