Search Results1-20 of  69

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  • YOSHIMATSU Fujiko ID: 9000004688074

    Articles in CiNii:1

    • Changes in Texture and Proteins of Wahoo Meat Cured in Miso (1987)
  • YOSHIMATSU Fujiko ID: 9000004688092

    Articles in CiNii:1

    • Studies on Katsuobushi Soup Stock Prepared by Extraction with Cold Water--Effect of Aging on the Taste of the Dip for Buckwheat Noodles (1987)
  • YOSHIMATSU Fujiko ID: 9000004688175

    Articles in CiNii:1

    • Textural Properties of Marshmallows Prepared with Egg White as Foaming Agent (1987)
  • YOSHIMATSU Fujiko ID: 9000004688317

    Articles in CiNii:2

    • 5 '-IMP Formation Mechanism in Mizudashijiru of Katsuobushi (Paret 1)--Existance of the Enzyme Catalyzing the Formation of 5'-IMP on the Molding Surface of Hongarebushi (1987)
    • 5 '-IMP Formation Mechanism in Mizudashijiru of Katsuobushi (Part 2)--Purification and Properties of the Enzyme Catalyzing Formation of 5'-IMP from the Molding Surface of Hongarebushi (1988)
  • YOSHIMATSU Fujiko ID: 9000020985723

    Faculty of Home Economics, Ochanomizu Women's University (1960 from CiNii)

    Articles in CiNii:1

    • On the Reaction of Cooked, Stored Meats with 2-Thiobarbituric Acid (TBa). Part I:On the Change of TBA Values of Cookd Meats during Storage (1960)
  • YOSHIMATSU Fujiko ID: 9000021396637

    Ochanomizu Women's University, Department of Food, Faculty of Home Economics (1970 from CiNii)

    Articles in CiNii:1

    • The Relation of Fat and Oils to Cookery (1970)
  • YOSHIMATSU Fujiko ID: 9000021910606

    Department of Food and Nutrition, Ochanomizu University (1979 from CiNii)

    Articles in CiNii:1

    • Rheological and Chemical Changes of Tenobe Somen (Handmade Fine Noodle) during Storage in the Warm Rainy Season (1979)
  • YOSHIMATSU Fujiko ID: 9000254048433

    Faculty of Home Economics, Otsuma Women's University (1988 from CiNii)

    Articles in CiNii:1

    • Studies on the Katsuobushi soup stock. Changes in the components of the soup stock used as dip for buckwheat noodles during long period boiling.:-Changes in the Components of the Soup Stock Used as Dip for Buckwheat Noodles during Long Period Boiling- (1988)
  • YOSHIMATSU Fujiko ID: 9000254048562

    Faculty of Domestic Sciences, Otsuma Women's University (1988 from CiNii)

    Articles in CiNii:1

    • 5'-IMP formation mechanism in mizudashijiru of Katsuobushi. (Part 2). Purification and properties of the enzyme catalyzing formation of 5'-IMP from the molding surface of Hongarebushi.:Purification and Properties of the Enzyme Catalyzing Formation of 5'-IMP from the Molding Surface of Hongarebushi (1988)
  • YOSHIMATSU Fujiko ID: 9000254081666

    お茶の水女子大学 (1971 from CiNii)

    Articles in CiNii:1

    • Studies on Cooked Fish Odor of Cooked Horse Mackerel (1971)
  • YOSHIMATSU Fujiko ID: 9000254081973

    お茶の水女子大学 (1974 from CiNii)

    Articles in CiNii:1

    • Thermal Transfer of Sugar and Glucose (Part 1) (1974)
  • YOSHIMATSU Fujiko ID: 9000254082153

    お茶の水女子大学 (1976 from CiNii)

    Articles in CiNii:1

    • Effect of Marinade on Tenderness of Meat (1976)
  • YOSHIMATSU Fujiko ID: 9000254082178

    お茶の水女子大学 (1976 from CiNii)

    Articles in CiNii:1

    • Effect of Addition of Ginger on Lard for Cooking (1976)
  • YOSHIMATSU Fujiko ID: 9000254082274

    お茶の水女子大学 (1977 from CiNii)

    Articles in CiNii:1

    • Studies on Shelling of Boiled New-Laid Eggs (1977)
  • YOSHIMATSU Fujiko ID: 9000254082347

    お茶の水女子大学 (1978 from CiNii)

    Articles in CiNii:1

    • Studies on “Roux” (Part 1):Rheological Properties Shown during Cooking (1978)
  • YOSHIMATSU Fujiko ID: 9000254082559

    お茶の水女子大学 (1979 from CiNii)

    Articles in CiNii:1

    • Studies on the 'Roux' (1979)
  • YOSHIMATSU Fujiko ID: 9000254082600

    お茶の水女子大学 (1979 from CiNii)

    Articles in CiNii:1

    • Effects of Mixing Procedures of Batter on the Quality of Pound Cake (1979)
  • YOSHIMATSU Fujiko ID: 9000254082919

    お茶の水女子大学 (1982 from CiNii)

    Articles in CiNii:1

    • The Effects of Composition of Ingredients and Cooking Conditions on Rheological Properties of Kurumi-Tofu (1982)
  • YOSHIMATSU Fujiko ID: 9000254083091

    大妻女子大学家政学部 (1984 from CiNii)

    Articles in CiNii:1

    • A Study on Cooking of Agar-Agar (1984)
  • YOSHIMATSU Fujiko ID: 9000254083138

    大妻女子大学家政学部 (1985 from CiNii)

    Articles in CiNii:1

    • Effects of cooking conditions on the deterioration of white sauce during frozen storage. (1985)
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