Search Results1-14 of  14

  • TANI Takeko ID: 9000002753548

    Junior College of Kagawa Nutrition University (2008 from CiNii)

    Articles in CiNii:12

    • Standadization of the reheating time of stewed dishes in Cook-Chill System (2001)
    • The changes of beef lipid contents on Cook-Chill System (2001)
    • Basic cooking and processing properties of Aquagas-treated food materials : using broccoli (2005)
  • TANI Takeko ID: 9000254049538

    Kagawa Nutrition Junior College for Women (1994 from CiNii)

    Articles in CiNii:1

    • Tenderizing Effect of Kiwi Fruit on Pork. (1994)
  • Tani Takeko ID: 9000253553641

    Kagawa Nutrition College (1982 from CiNii)

    Articles in CiNii:1

    • Saltiness of Soups Served by Food Services in Institutions (1982)
  • Tani Takeko ID: 9000253554054

    Kagawa Nutrition College (1986 from CiNii)

    Articles in CiNii:1

    • Study on menu planning for large group food services. Factors relating to satisfactory meal.:Factors Relating to Satisfactory Meal (1986)
  • Tani Takeko ID: 9000253554538

    Institutional Food Service Laboratory, Kagawa Nutrition Junior College (1991 from CiNii)

    Articles in CiNii:1

    • Control of Adequate Temperatures for Food Service. (1991)
  • Tani Takeko ID: 9000253554917

    Institutional Food Service Laboratory, Kagawa Nutrition Junior College (1995 from CiNii)

    Articles in CiNii:1

    • Changes by Cooking in the Contents of Mineral Elements Contained in Vegetables. (1995)
  • Tani Takeko ID: 9000254422622

    Junior College of Kagawa Nutrition University (2001 from CiNii)

    Articles in CiNii:1

    • The changes of beef lipid contents on Cook-Chill System (2001)
  • Tani Takeko ID: 9000254422627

    Junior College of Kagawa Nutrition University (2001 from CiNii)

    Articles in CiNii:1

    • Standadization of the reheating time of stewed dishes in Cook-Chill System (2001)
  • Tani Takeko ID: 9000254971814

    Kagawa Nutrition Junior College (2000 from CiNii)

    Articles in CiNii:1

    • Standadization of the reheating time of grilling in Cook-Chill System (2000)
  • Tani Takeko ID: 9000254971862

    Junior College of Kagawa Nutrition Uniueoity (2000 from CiNii)

    Articles in CiNii:1

    • Standadization of the reheating time of deep-frieding in Cook-Chill system (2000)
  • Tani Takeko ID: 9000254972369

    Kagawa Nutrition Junior College (1999 from CiNii)

    Articles in CiNii:1

    • Study on the production Control of Quick Chilling in Cook-Chill System (1999)
  • Tani Takeko ID: 9000256810451

    Articles in CiNii:1

    • Study of the Standardized Cooking of Brown Roux in Quantity Food Service (1992)
  • Tani Takeko ID: 9000258005485

    Junior College of Kagawa Nutrition University (2007 from CiNii)

    Articles in CiNii:1

    • Basic cooking and processing properties of Aquagas-treated food materials (Part 2)-About physical properties and the color by the heating method and the heating time of green soybeans-:—About physical properties and the color by the heating method and the heating time of green soybeans— (2007)
  • Tani Takeko ID: 9000258005509

    Junior College of Kagawa Nutrition University (2007 from CiNii)

    Articles in CiNii:1

    • Basic cooking and processing properties of Aquagas-treated food materials (Part 3)-Using root of Japanese radish-:—Using root of Japanese radish— (2007)
Page Top