カットジャガイモの調理上の品質に及ぼす貯蔵の影響

Persistent ID (NDL): info:ndljp/pid/10581145

Material type: 記事

Author: 田村,咲江ほか

Publisher: 日本家政学会

Publication date: 1996-03-15

Material Format: Digital

Journal name: 日本家政学会誌 47(3)

Publication Page: p.203-211

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Notes on use

Note (General)：: 著者所属: 広島大学学校教育学部Affiliation: Faculty of School Education, Hiroshima University

Detailed bibliographic record

Summary, etc.：: In order to assess the cooking quality and some properties of cut-and-stored potato, potatoes were sliced 1-cm thick and then quartered. The cut slice...

Bibliographic Record

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Digital

Material Type: 記事
Title: カットジャガイモの調理上の品質に及ぼす貯蔵の影響
Author/Editor: 田村,咲江
中西,雅美
河村,知恵
Publication, Distribution, etc.: 日本 : 日本家政学会
Publication Date: 1996-03-15
Publication Date (W3CDTF): 1996-03-15
Alternative Title: Effects of Storage on the Cooking Quality of Sliced Potatoes
Periodical title: 日本家政学会誌
No. or year of volume/issue: 47(3)
Volume: 47(3)
Pages: 203-211
Text Language Code: ENG
Alias of Author: TAMURA,Sakie
NAKANISHI,Masami
KAWAMURA,Chie
Subject Heading: potato
storage
sensory evaluation
browning
texture
vitamin C
Note (General): 著者所属: 広島大学学校教育学部
Affiliation: Faculty of School Education, Hiroshima University
Persistent ID (NDL): info:ndljp/pid/10581145
https://dl.ndl.go.jp/pid/10581145
Collection: 障害者向け資料
Collection (Materials For Handicapped People:1): テキストデータ
Collection (particular): 国立国会図書館デジタルコレクション > 電子書籍・電子雑誌 > 学術機関 > 学協会
https://dl.ndl.go.jp/collections/B00043
Acquisition Basis: NII-ELS
Available (W3CDTF): 2017-08-23
Date Accepted (W3CDTF): 2017-08-15
Date Captured (W3CDTF): 2017-08-15
Format (IMT): application/pdf
Access Restrictions: インターネット公開
Availability of remote photoduplication service: 不可
Periodical Title (Persistent ID (NDL)): info:ndljp/pid/10392802
https://dl.ndl.go.jp/pid/10392802
Data Provider (Database): 国立国会図書館 : 国立国会図書館デジタルコレクション
https://dl.ndl.go.jp