雑誌京都府立大学学術報告 理学・生活科学
Volume number(44)-(48) 19931100-19961200
Article2,3の緑色野菜の調...

2,3の緑色野菜の調理による色の変化

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2,3の緑色野菜の調理による色の変化

Call No. (NDL)
Z22-563
Bibliographic ID of National Diet Library
3939559
Material type
記事
Author
畑 明美ほか
Publisher
京都 : 京都府立大学学術報告委員会
Publication date
1995-11
Material Format
Paper
Journal name
京都府立大学学術報告. 理学・生活科学 / 京都府立大学学術報告委員会 編 (通号 46) 1995.11
Publication Page
p.1～6
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Detailed bibliographic record

Summary, etc.：

This study was subjected to examine the physical and chemical changes in green vegetables cooking under different environment. The higher the temperat...

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Paper

Material Type
記事
Title
2,3の緑色野菜の調理による色の変化
Author/Editor
畑 明美
南出 隆久
長谷川 明子
Author Heading
畑 明美
南出 隆久
長谷川 明子
Periodical title
京都府立大学学術報告. 理学・生活科学 / 京都府立大学学術報告委員会 編
No. or year of volume/issue
(通号 46) 1995.11
Sequential issue number
46
Pages
1～6
Publication date of volume/issue (W3CDTF)
1995-11
ISSN (Periodical Title)
0075-739X