Search Results1-20 of  38

  • 1 / 2
  • 和泉 真喜子 ID: 9000007328073

    Articles in CiNii:1

    • 家庭科教育における調理実習の課題 (1998)
  • 和泉 眞喜子 ID: 9000007869342

    Articles in CiNii:1

    • 市販ほうれんそうにおけるシュウ酸含量の周年変動と調理による変化 (2000)
  • 和泉 眞喜子 ID: 9000009690466

    Articles in CiNii:1

    • 野菜のアクを探る (2003)
  • 和泉 真喜子 ID: 9000018341671

    Articles in CiNii:1

    • 山野草の無機成分含量(資料) (1985)
  • 和泉 眞喜子 ID: 9000018914884

    Articles in CiNii:1

    • 塩を抜いた塩漬けワラビ (特集 山菜) (2012)
  • 和泉 真喜子 ID: 9000256809851

    Articles in CiNii:1

    • Influence of Cooking on Vitamin C Content of Edible Portion of Wild Plants (1984)
  • 和泉 眞喜子 ID: 9000395373963

    Articles in CiNii:1

    • Perceived Ease of Eating Chicken Prepared in Different Ways : Comparison between Young and Elderly People (2015)
  • IZUMI Makiko ID: 9000004735226

    Faculty of Comprehensive Human Sciences, Shokei Gakuin College (2005 from CiNii)

    Articles in CiNii:1

    • Relationship between the Acridity of Spinach Boiled in Salted Water and the Oxalic Acid and Mineral Contents (2005)
  • IZUMI Makiko ID: 9000240104929

    Shokei Gakuin University (2009 from CiNii)

    Articles in CiNii:1

    • The sensory evaluation of plastic bottles of green tea (2009)
  • IZUMI Makiko ID: 9000253646189

    Department of Food and Nutrition, Kohriyama Women's College (1981 from CiNii)

    Articles in CiNii:1

    • Amounts of Dietary Fiber and the Other General Components in Edible Portion of Wild Plants (1981)
  • IZUMI Makiko ID: 9000254050748

    Faculty of Comprehensive Human Sciences, Shokei Gakuin College (2005 from CiNii)

    Articles in CiNii:1

    • Relationship between the Acridity of Spinach Boiled in Salted Water and the Oxalic Acid and Mineral Contents (2005)
  • IZUMI Makiko ID: 9000254082884

    郡山女子大学 (1982 from CiNii)

    Articles in CiNii:1

    • Vitamin C Content in the Edible Portion of Wild Plant (1982)
  • IZUMI Makiko ID: 9000254490876

    郡山女子大学家政学部 (1985 from CiNii)

    Articles in CiNii:1

    • Amount of Mineral Elements in Edible Wild Plants (1985)
  • Izumi Makiko ID: 9000254972098

    Shokei Gakuin College (2004 from CiNii)

    Articles in CiNii:1

    • Different generations and their attitudes to boiling greens (2004)
  • Izumi Makiko ID: 9000254972164

    Shokei Gakuin Colleg (2004 from CiNii)

    Articles in CiNii:1

    • Use of nucleic acid group flavor-enhancer (5'-nucleotide) for making lightly pickled vegetables (2004)
  • Izumi Makiko ID: 9000256811011

    Articles in CiNii:1

    • Correlating the Harshness Disappearance with the Mineral Composition of Edible Bracken by Salting (1996)
  • Izumi Makiko ID: 9000256812148

    Articles in CiNii:1

    • Seasonal changes in the oxalic acid and potassium contents of spinach and effect of cooking on those contents (2004)
  • Izumi Makiko ID: 9000256812358

    Shokei Gakuin College (2005 from CiNii)

    Articles in CiNii:1

    • Effect of Sodium Chloride and Viscosity on the Acridity of Oxalic Acid (2005)
  • Izumi Makiko ID: 9000256812365

    Shokei Gakuin College (2005 from CiNii)

    Articles in CiNii:1

    • Influence of the Amount of Boiling Water on the Sensory Evaluation, Oxalic Acid and Potassium Content of Boiled Spinach (2005)
  • Izumi Makiko ID: 9000256812503

    Shokei Gakuin College (2006 from CiNii)

    Articles in CiNii:1

    • 青菜のゆで調理 (2006)
  • 1 / 2
Page Top