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J-GLOBAL ID：201802234483756304   Reference number：18A1632000

だし添加が塩味に与える影響について~味噌汁での検討~

Author (5)：
KAWAKITA KUMIKO

About KAWAKITA KUMIKO

(南九州大)

About 南九州大

, 
KIMOTO SAKI

About KIMOTO SAKI

(南九州大)

About 南九州大

, 
TAKENOYAMA SHIN'ICHI

About TAKENOYAMA SHIN'ICHI

(南九州大)

About 南九州大

, 
NAGATOMO TAEKO

About NAGATOMO TAEKO

(南九州大)

About 南九州大

, 
MUGURUMA MICHIO

About MUGURUMA MICHIO

(南九州大)

About 南九州大


Material：
栄養学雑誌  (Japanese Journal of Nutrition and Dietetics)

About 栄養学雑誌


Volume： 76  Issue： 5 Supplement  Page： 241  Publication year： Sep. 03, 2018 
JST Material Number： F0151A  ISSN： 0021-5147  CODEN： EYGZA  Document type： Article
Article type： 短報  Country of issue： Japan (JPN)  Language： JAPANESE (JA)
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soup

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,...
Semi thesaurus term：
Thesaurus term/Semi thesaurus term
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*broth

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

About Food in general

,  Other senses 
(EJ13040X)

About Other senses

Terms in the title (3)：
Terms in the title
Keywords automatically extracted from the title.
だし

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, 
塩味

About 塩味

, 
味噌汁

About 味噌汁


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