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  • KONDOU (KUWADA) Hiroko ID: 9000345431731

    Fukuyama University (2016 from CiNii)

    Articles in CiNii:3

    • Rheology, Ice Crystallization and Sensory Evaluation of Three Kinds of Pressure-shift-frozen Custard-Cream (2016)
    • Traditional cuisine in hiroshima prefecture: a case study (part 5)- the eastern plateau (2014)
    • A comparison of frying pan and pot/pan for cooking property (2014)
  • KUWADA Hiroko ID: 9000006861616

    Fukuyama University (2015 from CiNii)

    Articles in CiNii:27

    • Effects of High Pressure and Addition of Sucrose on the Quality Improvement of Frozen-thawed Carrageenan Gels(Part 1)Comparison of Kappa and Iota Carrageenan Gels (2014)
    • Effects of High Pressure and Addition of Sucrose on the Quality Improvement of Frozen-thawed Carrageenan Gels(Part 2)Effects of the Addition of Locust Bean Gum to Carrageenan Gels (2014)
    • Degradation of Polysaccharides and Collapse of Tissues in Baked Apple (2008)
  • KUWADA Hiroko ID: 9000006899070

    Department of Nutrition and Life Science, Faculty of Life Science and Biotechnology, Fukuyama University (2015 from CiNii)

    Articles in CiNii:21

    • Cytological features of ASC-US in The Bethesda System 2001 : Comparative analysis between smears processed by the conventional Papanicolaou method and the liquid-based ThinPrep method (2013)
    • W6-6 ASCUSの細胞像とHPV感染(ASC-USの細胞像と臨床的取扱い,グローバル時代の細胞診,第47回日本臨床細胞学会秋期大会) (2008)
    • A servey of ceremonial and ritual meals in Hiroshima Prefecture:On ceremonial meals for the New Year - Part3. Osechi-ryouri (2012)
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