Search Results1-20 of  84

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  • 吉松 藤子 ID: 9000002753090

    日本調理科学会 (1993 from CiNii)

    Articles in CiNii:2

    • 調理科学研究の今昔 (1982)
    • 故稲垣長典先生を偲んで (1993)
  • 吉松 藤子 ID: 9000008945000

    Articles in CiNii:1

    • 鰹節だし汁およびそばつゆ中の5′-AMP,5′-IMPの定量および旨味との関連について (1990)
  • 吉松 藤子 ID: 9000016921774

    Articles in CiNii:1

    • 食品としてのきのこ (1980)
  • 吉松 藤子 ID: 9000254048494

    Articles in CiNii:1

    • メッセージ (1988)
  • 吉松 藤子 ID: 9000254083354

    お茶の水女子大学 (1954 from CiNii)

    Articles in CiNii:1

    • 煮出汁の研究 (第一報):鰹節の煮出汁について (1954)
  • 吉松 藤子 ID: 9000254083367

    お茶の水女子大学 (1957 from CiNii)

    Articles in CiNii:1

    • 煮出汁の研究 (第二報):鰹節の煮出汁について (1957)
  • 吉松 藤子 ID: 9000254083392

    Articles in CiNii:1

    • イカ肉の新しい利用法 (第二報) (1957)
  • 吉松 藤子 ID: 9000256809524

    Articles in CiNii:1

    • 調理と油脂 (1979)
  • 吉松 藤子 ID: 9000256809565

    Articles in CiNii:1

    • インドの料理 (1980)
  • 吉松 藤子 ID: 9000256809737

    Articles in CiNii:1

    • 調理科学研究の今昔 (1982)
  • 吉松 藤子 ID: 9000256809812

    Articles in CiNii:1

    • 馬鈴薯調理に関する研究:馬鈴薯スフレの膨脹に及ぼす調理条件の影響 (1984)
  • 吉松 藤子 ID: 9000256810716

    Articles in CiNii:1

    • 食品の調理学的研究と調理技術教育 (1971)
  • 吉松 藤子 ID: 9000256810935

    Articles in CiNii:1

    • 煮干のだし汁 (1976)
  • YOSHIMATSU Fujiko ID: 9000020985723

    Faculty of Home Economics, Ochanomizu Women's University (1960 from CiNii)

    Articles in CiNii:1

    • On the Reaction of Cooked, Stored Meats with 2-Thiobarbituric Acid (TBa). Part I:On the Change of TBA Values of Cookd Meats during Storage (1960)
  • YOSHIMATSU Fujiko ID: 9000021396637

    Ochanomizu Women's University, Department of Food, Faculty of Home Economics (1970 from CiNii)

    Articles in CiNii:1

    • The Relation of Fat and Oils to Cookery (1970)
  • YOSHIMATSU Fujiko ID: 9000021910606

    Department of Food and Nutrition, Ochanomizu University (1979 from CiNii)

    Articles in CiNii:1

    • Rheological and Chemical Changes of Tenobe Somen (Handmade Fine Noodle) during Storage in the Warm Rainy Season (1979)
  • YOSHIMATSU Fujiko ID: 9000254048433

    Faculty of Home Economics, Otsuma Women's University (1988 from CiNii)

    Articles in CiNii:1

    • Studies on the Katsuobushi soup stock. Changes in the components of the soup stock used as dip for buckwheat noodles during long period boiling.:-Changes in the Components of the Soup Stock Used as Dip for Buckwheat Noodles during Long Period Boiling- (1988)
  • YOSHIMATSU Fujiko ID: 9000254048562

    Faculty of Domestic Sciences, Otsuma Women's University (1988 from CiNii)

    Articles in CiNii:1

    • 5'-IMP formation mechanism in mizudashijiru of Katsuobushi. (Part 2). Purification and properties of the enzyme catalyzing formation of 5'-IMP from the molding surface of Hongarebushi.:Purification and Properties of the Enzyme Catalyzing Formation of 5'-IMP from the Molding Surface of Hongarebushi (1988)
  • YOSHIMATSU Fujiko ID: 9000254081666

    お茶の水女子大学 (1971 from CiNii)

    Articles in CiNii:1

    • Studies on Cooked Fish Odor of Cooked Horse Mackerel (1971)
  • YOSHIMATSU Fujiko ID: 9000254081973

    お茶の水女子大学 (1974 from CiNii)

    Articles in CiNii:1

    • Thermal Transfer of Sugar and Glucose (Part 1) (1974)
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