Search Results1-12 of  12

  • 高屋 むつ子 ID: 9000007869337

    Articles in CiNii:2

    • 各種製茶および茶浸出液に含有する食物繊維について (1999)
    • 市販漬物の現状と調味傾向 (2000)
  • 高屋 むつ子 ID: 9000009104668

    Articles in CiNii:1

    • 各種製茶及び煎汁に含有するカテキン,カフェイン,ビタミンC,全遊離アミノ酸について (1998)
  • TAKAYA Mutsuko ID: 9000002752434

    Articles in CiNii:11

    • Survey of Fondness for Pickles in Students at a Women's Junior College (2002)
    • Different generations and their attitudes to boiling greens (2004)
    • Use of nucleic acid group flavor-enhancer (5'-nucleotide) for making lightly pickled vegetables (2004)
  • Takaya Mutsuko ID: 9000254422761

    Shokei Women's Junior College (2002 from CiNii)

    Articles in CiNii:1

    • Survey of Fondness for Pickles in Students at a Women's Junior College (2002)
  • Takaya Mutsuko ID: 9000254972099

    Shokei Gakuin College (2004 from CiNii)

    Articles in CiNii:1

    • Different generations and their attitudes to boiling greens (2004)
  • Takaya Mutsuko ID: 9000254972163

    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)
  • Takaya Mutsuko ID: 9000255936676

    Articles in CiNii:1

    • The content of nitrite and nitrosamines in pickles on the market (1987)
  • Takaya Mutsuko ID: 9000256811096

    Articles in CiNii:1

    • Effect of Sodium Ascorbate on Nitrosamines Contents and Color of the Carotenoid in Red Pepper in Radish-Kimuchi (1997)
  • Takaya Mutsuko ID: 9000256812366

    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)
  • Takaya Mutsuko ID: 9000256812817

    Shokei Gakuin College (2008 from CiNii)

    Articles in CiNii:1

    • Effect on the Organic Acid and Sugar Contents in Autumn-grown Spinach of the Strain, Cultivation Conditions and Growing Period, and Effect of Boiling on the Contents and Taste (2008)
  • Takaya Mutsuko ID: 9000256812850

    Shokei Gakuin University (2008 from CiNii)

    Articles in CiNii:1

    • Influence of Various of Extraction Conditions and Amount of Chlorogenic Acid on the Taste of Coffee (2008)
  • Takaya Mutsuko ID: 9000258005597

    Shokei Gakuin University (2009 from CiNii)

    Articles in CiNii:1

    • Effects of Coffee Storage on Ingredients, Color and Foaming (2009)
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