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雑誌日本調理科学会誌
Volume number38(1)-38(6) 20050200-20051200
Article広島菜の漬け方に関す...

広島菜の漬け方に関する実態調査

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広島菜の漬け方に関する実態調査

Call No. (NDL)
Z6-1906
Bibliographic ID of National Diet Library
7398801
Material type
記事
Author
岡本 洋子
Publisher
東京 : 日本調理科学会
Publication date
2005-06
Material Format
Digital
Journal name
日本調理科学会誌 = Journal of cookery science of Japan / 日本調理科学会 編 38(3) 2005.6
Publication Page
p.272～280
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Detailed bibliographic record

Summary, etc.：

A survey was made among 209 households in Hiroshima prefecture of the methods used preserve vegetables by salting. Of the 74% who make hiroshimana, sh...

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Digital

Material Type
記事
Title
広島菜の漬け方に関する実態調査
Author/Editor
岡本 洋子
Author Heading
岡本 洋子
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
38(3) 2005.6
Volume
38
Issue
3
Pages
272～280
Publication date of volume/issue (W3CDTF)
2005-06