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連続式過熱水蒸気調理機を用いた食品の調理特性について ― スチームコンベクションオーブン加熱との比較―
https://nufs-nuas.repo.nii.ac.jp/records/1337
https://nufs-nuas.repo.nii.ac.jp/records/13379250e0e6-d7c7-4abe-9010-9c3732717974
名前 / ファイル | ライセンス | アクション |
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本文 (519.8 kB)
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Item type | レポート / Case Report(1) | |||||
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公開日 | 2019-06-01 | |||||
タイトル | ||||||
言語 | ja | |||||
タイトル | 連続式過熱水蒸気調理機を用いた食品の調理特性について ― スチームコンベクションオーブン加熱との比較― | |||||
言語 | ||||||
言語 | jpn | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | 過熱水蒸気オーブン | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | 蒸気加熱 | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | オーブン | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | 蒸気 | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | スチームコンベンションオーブン | |||||
資源タイプ | ||||||
資源タイプ識別子 | http://purl.org/coar/resource_type/c_6501 | |||||
資源タイプ | article | |||||
著者 |
長谷川, 千紗
× 長谷川, 千紗× 岡田, 希和子× 岸本, 満× 松下, 英二 |
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書誌情報 |
ja : 名古屋栄養科学雑誌 en : Nagoya Journal of Nutritional Sciences 号 3, p. 93-101, 発行日 2017-12-22 |
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出版者 | ||||||
言語 | ja | |||||
出版者 | 名古屋学芸大学管理栄養学部 | |||||
ISSN | ||||||
収録物識別子タイプ | PISSN | |||||
収録物識別子 | 21892121 | |||||
見出し | ||||||
大見出し | 報告 | |||||
言語 | ja |