Search Results1-7 of  7

  • 熊崎 稔子 ID: 9000002518822

    愛知教育大学教育学研究科 (2000 from CiNii)

    Articles in CiNii:1

    • <修士論文要旨>サツマイモを用いたポタージュの性状と食味 (2000)
  • 熊崎 稔子 ID: 9000016763681

    Articles in CiNii:1

    • The degree of familiarity and usefulness of 'apanese food guide spinning top' assessed by students of cooking schools (2010)
  • 熊崎 稔子 ID: 9000402582831

    Articles in CiNii:1

    • The Actual Situation Regarding Mother's Anxiety and Questions about Meals for Infants and the Meaning of Significare Dietitian's Involvement (2019)
  • KUMAZAKI Toshiko ID: 9000002314507

    Nagoya Women's University (2009 from CiNii)

    Articles in CiNii:24

    • 牛乳の調理への利用(第3報)『栄養と料理』にみる昭和30年代の牛乳利用 (2003)
    • 第二次世界大戦後の学校給食の動向 --サンフランシスコ講和条約締結から学校給食法制定までの時期を中心として (2001)
    • わが国におけるビール産業の定着実態--関東圏を中心として (2000)
  • Kumazaki Toshiko ID: 9000256811090

    College of Nagoya Women's University (1997 from CiNii)

    Articles in CiNii:1

    • The Properties and Taste of Yogurt Prepared from Two Kinds of Milk (1997)
  • Kumazaki Toshiko ID: 9000391800522

    College of Nagoya Women’s University (2002 from CiNii)

    Articles in CiNii:1

    • Utilization of bamboo charcoal to food processing and cookery:—Effects of the charcoal on cooking properties of red beans— (2002)
  • Kumazaki Toshiko ID: 9000392024898

    College of Nagoya Women’s University (2002 from CiNii)

    Articles in CiNii:1

    • Oxidative stability of commercial vegetable oils (seeds and nuts) by TGA (2002)
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