蒸し調理における加熱温度の違いがキャベツのアスコルビン酸量に及ぼす影響

Journal name: 日本調理科学会誌 = Journal of cookery science of Japan / 日本調理科学会編 51(5):2018.10

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Material Type: 記事
Title: 蒸し調理における加熱温度の違いがキャベツのアスコルビン酸量に及ぼす影響
Author/Editor: 岸田恵津
西窪玲衣
井奥加奈
Author Heading: 岸田恵津
西窪玲衣
井奥加奈
Alternative Title: Effect of Steam Cooking Temperatures on the Ascorbic Acid Content of Cabbage
Periodical title: 日本調理科学会誌 = Journal of cookery science of Japan / 日本調理科学会編
No. or year of volume/issue: 51(5):2018.10
Volume: 51
Issue: 5
Pages: 276-281
Publication date of volume/issue (W3CDTF): 2018-10
ISSN (Periodical Title): 1341-1535
ISSN-L (Periodical Title): 1341-1535
Publication (Periodical Title): 東京 : 日本調理科学会
Place of Publication (Country Code): JP
Text Language Code: jpn
Subject Heading: キャベツ cabbage
蒸し調理 steam cooking
アスコルビン酸 ascorbic acid
NDLC: ZE16
Target Audience: 一般
Holding library: 国立国会図書館
Call No.: Z6-1906
Data Provider (Database): 国立国会図書館 : 国立国会図書館雑誌記事索引
https://ndlsearch.ndl.go.jp
Bibliographic ID (NDL): 029292693
http://id.ndl.go.jp/bib/029292693
Bibliographic Record Category (NDL): 632