Search Results1-20 of  24

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  • Hiroko SHINAGAWA ID: 9000391797988

    Tokyo Seiei College (2006 from CiNii)

    Articles in CiNii:1

    • Effects of a high-pressure treatment on the palatability of pork meat processing (2006)
  • Hiroko Shinagawa ID: 9000324648956

    Articles in CiNii:1

    • Sensitivity of Jams make from Colored Potatoes (2014)
  • SHINAGAWA Hiroko ID: 9000002752683

    東京聖栄大学健康栄養学部 (2014 from CiNii)

    Articles in CiNii:23

    • Function of Lactic Acid Bacteria during Fermentation of Japanese Pickles "Shibazuke" (1996)
    • 「しば漬」の色調とアントシアニン色素 (1999)
    • Effect of Residual Chlorine in Water on Vitamin C Content and on Taste of Chopped Cabbage (1986)
  • SHINAGAWA Hiroko ID: 9000021915279

    Teikyo Junior College (1997 from CiNii)

    Articles in CiNii:1

    • Organic Acid Composition and Quality of Japanese "Shibazuke" Pickles. (1997)
  • SHINAGAWA Hiroko ID: 9000021942860

    Teikyo Junior College (1998 from CiNii)

    Articles in CiNii:1

    • Photo-Isomerization of the Nasunin, the Major Eggplant Anthocyanins. (1998)
  • SHINAGAWA Hiroko ID: 9000240104884

    Tokyo Seiei College (2006 from CiNii)

    Articles in CiNii:1

    • The properties of pork meat processed with potato flakes for consumption by elderly people (2006)
  • SHINAGAWA Hiroko ID: 9000254437632

    Teikyo Junior College (1997 from CiNii)

    Articles in CiNii:1

    • Change in Anthocyanin Pigments during the Maturation of "Shibazuke" Japanese Pickles. (1997)
  • SHINAGAWA Hiroko ID: 9000254490125

    日本女子大学 (1980 from CiNii)

    Articles in CiNii:1

    • Effects of Ingredients Ratio on Qualities of Mayonnaise (1980)
  • SHINAGAWA Hiroko ID: 9000254490137

    日本女子大学 (1980 from CiNii)

    Articles in CiNii:1

    • Temperature Dependence of Rheological Properties of Mayonnaise (1980)
  • SHINAGAWA Hiroko ID: 9000254490281

    日本女子大学 (1981 from CiNii)

    Articles in CiNii:1

    • Effect of Ingredients Ratio on Rheological Properties of Mayonnaise (1981)
  • SHINAGAWA Hiroko ID: 9000392025726

    Seiei College (2006 from CiNii)

    Articles in CiNii:1

    • Comparison of masticating meat between the young and elderly people (2006)
  • Shinagawa Hiroko ID: 9000002753473

    帝京短大 (1990 from CiNii)

    Articles in CiNii:5

    • マヨネ-ズの材料配合比による流動特性の変化 (1981)
    • Characteristic Analysis of Sushi depending on Cooking Books (1988)
    • Effects of Ingredient Ratios in Seasoning on Preference of Cooked Rice for Sushi (1990)
  • Shinagawa Hiroko ID: 9000006130007

    Articles in CiNii:1

    • Anthocyanin Pigments of "Nama-shibazuke" Japanese Pickles in Package on Market (1999)
  • Shinagawa Hiroko ID: 9000018316163

    調理科学 (1991 from CiNii)

    Articles in CiNii:3

    • Effects of Temperature on "Nukadoko" (Part 1) (1987)
    • Effects of Temperature on Nukadoko (Part 2) : the texture parameters (1989)
    • Preference for Table Jelly Used Different Gelling Agent (1991)
  • Shinagawa Hiroko ID: 9000240105025

    Seitoku Nutrition Junior College (2004 from CiNii)

    Articles in CiNii:1

    • Survey of Eating Daily meals on Women's Junior College (2004)
  • Shinagawa Hiroko ID: 9000256809910

    Articles in CiNii:1

    • Effect of Residual Chlorine in Water on Vitamin C Content and on Taste of Chopped Cabbage (1986)
  • Shinagawa Hiroko ID: 9000256810031

    Articles in CiNii:1

    • Preference for Cooded Rice for Sushi in Seven Different Areas (1987)
  • Shinagawa Hiroko ID: 9000256810192

    Articles in CiNii:1

    • Characteristic Analysis of Sushi depending on Cooking Books. (1988)
  • Shinagawa Hiroko ID: 9000256810225

    Articles in CiNii:1

    • Effect of Adding Bread on “Nukadoko” in the Early Stage of Aging (1989)
  • Shinagawa Hiroko ID: 9000256810255

    Articles in CiNii:1

    • Effects of Ingredient Ratios in Seasoning on Preference of Cooked Rice for Sushi (1990)
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