スチームコンベクションオーブン調理と真空調理による水溶性ビタミンの調理損失の比較 : かぼちゃおよび大根の煮物について
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CiNii Research
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- Material Type
- 記事
- Author/Editor
- 神田 知子馬場 千裕石田 悠紀子谷口 奈那恵今西 恵里貝原 智美中谷 公美妹尾 絢子小切間 美保丸山 智美内田 真理子
- Alternative Title
- Comparisons of water-soluble Vitamin Losses and Cooking Methods for Pumpkin and Japanese radish (Daikon) Cooked with Steam Convection Oven and Vacuum-packed Pouch
- Periodical title
- 総合文化研究所紀要 = Bulletin of Institute for Interdisciplinary Studies of Culture, Doshisha Women's College of Liberal Arts / 同志社女子大学総合文化研究所 編
- No. or year of volume/issue
- 34:2017
- Volume
- 34
- Pages
- 123-133
- Publication date of volume/issue (W3CDTF)
- 2017