Search Results1-20 of  113

  • 長野 宏子 ID: 9000006798630

    岐阜大学教育学研究科家政教育専修 (2006 from CiNii)

    Articles in CiNii:1

    • 総合的学習キャリアアップフィールド 地産地消で食教育教材開発21世紀にスローフードを求めて--地産地消の郷土料理を見直そう (2006)
  • 長野 宏子 ID: 9000009753382

    Articles in CiNii:1

    • 産官学融合センターから/伝統発酵食品中の微生物の多様性とそのシーズ保存 (2003)
  • 長野 宏子 ID: 9000023303280

    Articles in CiNii:1

    • 中学校の家庭科担当教員による食に関する指導についての意識と実態 (2009)
  • 長野 宏子 ID: 9000024373246

    Articles in CiNii:1

    • 児童・生徒を対象とした食生活調査における質問方法の検討 (1983)
  • 長野 宏子 ID: 9000025020818

    Articles in CiNii:1

    • Influence on Wheat Proteins of Microorganisms in Traditional Fermented Food Products (2012)
  • 長野 宏子 ID: 9000388449570

    Articles in CiNii:1

    • Fermented Rice Noodles in Asia by a Field Survey(2)Proposal of New Fermented Rice Noodles with Retained Functionality (2018)
  • 長野 宏子 ID: 9000399598262

    Articles in CiNii:1

    • Product Development and Functional Evaluation of Amazake Ice Confectioneries Made from Hatsushimo Rice, Black Sticky Rice and GABA-Enriched Rice (2018)
  • NAGANNO Hiroko ID: 9000360594363

    Gifu University (2017 from CiNii)

    Articles in CiNii:1

    • DNA analysis of baker's yeast Saccharomyces cerevisiae in cooked bread (2017)
  • NAGANO HIROKO ID: 9000254275347

    Department of Food, Faculty of Home Economics, Otsuma Women's University. (1975 from CiNii)

    Articles in CiNii:1

    • Studies on the Emulsifying Properties of Soybean Proteins (1975)
  • NAGANO Hiroko ID: 9000021021315

    Faculty of Education, Gifu University (1987 from CiNii)

    Articles in CiNii:1

    • The isolation and identification of leavening bacteria (Enterobacter cloacae) of wheat flour dough from soaking water of sliced apple. (1987)
  • NAGANO Hiroko ID: 9000254048281

    Faculty of Education, Gifu University (1987 from CiNii)

    Articles in CiNii:1

    • Preparation of starter by laomian and its general use. (1987)
  • NAGANO Hiroko ID: 9000254048552

    Faculty of Education, Gifu University (1988 from CiNii)

    Articles in CiNii:1

    • Survey on Behavior of Meal Prepararion by Students (Part 1):Behavior on Buying Food and Quality of Meal (1988)
  • NAGANO Hiroko ID: 9000254048660

    Faculty of Education, Gifu University (1989 from CiNii)

    Articles in CiNii:1

    • Survey on behavior of meal preparation by students. Part 2.:Analysis on Behavior of Cooking (1989)
  • NAGANO Hiroko ID: 9000254048680

    Faculty of Education, Gifu University (1989 from CiNii)

    Articles in CiNii:1

    • The characteristics of processing of dough and mantou by laomien starter. (1989)
  • NAGANO Hiroko ID: 9000254049696

    Faculty of Education, Gifu University (1995 from CiNii)

    Articles in CiNii:1

    • Identification and Characteristics of Leavening Bacteria (Enterobacter cloacae) from Potato Starter. (1995)
  • NAGANO Hiroko ID: 9000254049859

    Faculty of Education, Gifu University (1996 from CiNii)

    Articles in CiNii:1

    • Construction and Characterization of Data-Base System for Journal of Home Economics of Japan. (1996)
  • NAGANO Hiroko ID: 9000254050391

    Faculty of Education, Gifu University (2002 from CiNii)

    Articles in CiNii:1

    • Microorganisms and Characterization of the Proteins in Traditional Fermented Meat(Sour Meat) of Southeast Asia. (2002)
  • NAGANO Hiroko ID: 9000254050676

    Faculty of Education, Gifu University (2003 from CiNii)

    Articles in CiNii:1

    • Characterization of Microorganisms in Traditional Fermented Wheat Flour Food (2003)
  • NAGANO Hiroko ID: 9000254050832

    Articles in CiNii:1

    • Screening of Proteolytic Bacteria in Bhutan Traditional Fermented Milk (2005)
  • NAGANO Hiroko ID: 9000254435813

    Faculty of Education, Gifu University (1987 from CiNii)

    Articles in CiNii:1

    • Analysis of Document Use in Journal of Home Economics in Japan (1987)
Page Top