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Change of Nutritional Components during Low Temperature Steam Cooking
https://nsg.repo.nii.ac.jp/records/3562
https://nsg.repo.nii.ac.jp/records/35620a288cfe-6888-4e0b-acbc-6e5da4eecb6f
名前 / ファイル | ライセンス | アクション |
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KJ00004105752.pdf (650.9 kB)
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Item type | 学術雑誌論文 / Journal Article(1) | |||||
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公開日 | 2010-03-05 | |||||
タイトル | ||||||
タイトル | Change of Nutritional Components during Low Temperature Steam Cooking | |||||
言語 | ||||||
言語 | eng | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | Low temperature stem cooking | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | Vitamin C | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | Phyto-protease | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | Sweet potato | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | Mino (stomach wall of cattle) | |||||
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 | journal article | |||||
著者 |
Ito, Naoko
× Ito, Naoko× Yamazaki, Takako× Takaku, Akemi× Hotta, Yasuo× Murayama, Atsuko× Hirayama, Issei |
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書誌情報 |
Niigata journal of health and welfare 巻 3, 号 1, p. 57-61, 発行日 2003 |
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出版者 | ||||||
出版者 | Niigata Society of Health and Welfare | |||||
ISSN | ||||||
収録物識別子タイプ | ISSN | |||||
収録物識別子 | 1346-8782 | |||||
書誌レコードID | ||||||
収録物識別子タイプ | NCID | |||||
収録物識別子 | AA11614542 | |||||
権利 | ||||||
権利情報 | 本文データは国立情報学研究所により電子化されたものである | |||||
著者版フラグ | ||||||
出版タイプ | VoR | |||||
出版タイプResource | http://purl.org/coar/version/c_970fb48d4fbd8a85 | |||||
フォーマット | ||||||
内容記述タイプ | Other | |||||
内容記述 | application/pdf | |||||
資源タイプ | ||||||
内容記述タイプ | Other | |||||
内容記述 | 論文(Article) | |||||
資源タイプ・NII | ||||||
Journal Article | ||||||
資源タイプ・DCMI | ||||||
text |