Search Results1-20 of  25

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  • KUBO Mukai Kaori ID: 9000347196863

    Shiga University (2015 from CiNii)

    Articles in CiNii:1

    • Physical characteristics of traditional eggplants in Shiga (2015)
  • KUBO Mukai Kaori ID: 9000360594080

    Shiga University (2017 from CiNii)

    Articles in CiNii:1

    • Cooking changes in isothiocyanate of traditional turnips in Shiga (2017)
  • KUBO Mukai Kaori ID: 9000391799382

    Shiga University (2009 from CiNii)

    Articles in CiNii:1

    • Radical scavenging activity and contents of gamma-amino butyric acid (GABA) of Funazushi (fermented sushi of crucian carp) (2009)
  • KUBO Mukai Kaori ID: 9000391800138

    Shiga University (2007 from CiNii)

    Articles in CiNii:1

    • Seasonal variation of biwamasu (endemic species in Biwa Lake) and its processing to the fermented sushi (2007)
  • KUBO Mukai Kaori ID: 9000391805753

    Shiga University (2017 from CiNii)

    Articles in CiNii:1

    • Cooking changes in isothiocyanate of traditional turnips in Shiga (2017)
  • KUBO Mukai Kaori ID: 9000392034905

    Shiga University (2004 from CiNii)

    Articles in CiNii:1

    • The Influences of the Components Properties of Heshiko (Rice Bran Pickles of Fish) on the Senses Evaluation (2004)
  • KUBO-Mukai Kaori ID: 9000345263918

    Shiga University (2016 from CiNii)

    Articles in CiNii:1

    • Morphological and sensory evaluation of traditional turnips in Shiga (2016)
  • Kaori KUBO Mukai ID: 9000397660169

    Shiga University (2018 from CiNii)

    Articles in CiNii:1

    • Physical characteristics of the traditional cucurbit 'Sugitani Uri' in Shiga (2018)
  • Kaori Kubo Mukai ID: 9000398136624

    Shiga Univ. (2018 from CiNii)

    Articles in CiNii:1

    • Consciousness and experience for pickles of university students (2018)
  • Kubo Mukai Kaori ID: 9000283870829

    Shiga University (2012 from CiNii)

    Articles in CiNii:1

    • Changes of headspace volatile constituents of funazushi caused by fermentation processing (2012)
  • Kubo Mukai Kaori ID: 9000345278941

    Shiga Univershity (2016 from CiNii)

    Articles in CiNii:1

    • Survey on the use of edible oil in the home (2016)
  • Kubo Mukai Kaori ID: 9000347086457

    Faculty of Education, Shiga University (2013 from CiNii)

    Articles in CiNii:1

    • A case study of consciousness and knowledge of junior high school students toward eating habits (2013)
  • Kubo Mukai Kaori ID: 9000347145988

    Shiga University (2012 from CiNii)

    Articles in CiNii:1

    • The fatty acid composition of fish and shellfish in Lake Biwa (2012)
  • Kubo Mukai Kaori ID: 9000347217977

    Shiga University (2015 from CiNii)

    Articles in CiNii:1

    • Cooking characteristics of domestic sesame oil and rapeseed oil (2015)
  • Kubo Mukai Kaori ID: 9000392028472

    Faculty of Education, Shiga University (2007 from CiNii)

    Articles in CiNii:1

    • Investigation of actual conditions of cooking practice of deep-fried food in homemaking of secondary education (2007)
  • Kubo Mukai Kaori ID: 9000392032297

    Shiga University (2008 from CiNii)

    Articles in CiNii:1

    • Deterioration level of deep-frying waste oil in home and recycling to pan fried cooking (2008)
  • Kubo Mukai Kaori ID: 9000392045619

    Shiga University (2010 from CiNii)

    Articles in CiNii:1

    • Cooking characteristics of domestic rapeseed oil: comparison with canola oil (2010)
  • Kubo mukai Kaori ID: 9000347155528

    Shiga university (2014 from CiNii)

    Articles in CiNii:1

    • Feeding behavior and preference for pickles of university students (2014)
  • Kubo mukai Kaori ID: 9000347184527

    Shiga University (2014 from CiNii)

    Articles in CiNii:1

    • Changes in vitamin C contents of spinach during freezing and defrosting (2014)
  • Kubo-Mukai Kaori ID: 9000283871401

    Shiga University (2013 from CiNii)

    Articles in CiNii:1

    • Effects of changes in chemical components on flavor of funazushi during fermentation (2013)
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