書誌事項
- タイトル別名
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- THE SOURCES OF ODORS AND THE EVALUATION OF ODORS IN KITCHEN
- チュウボウ ニ オケル シュウキ ハッセイゲン ト シュウキ ヒョウカ
この論文をさがす
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There are many sources of odors which are main causes of the deterioration of the odor environment in kitchen.They are cooking odors emitted at cooking, seasoning odors emitted from some special kind of spices both used incooking and just in store, and moreover the most offensive odor-garbage odor. We studied how the residents felt about the odor emitted in the kitchen through a self administered questionnaire,and the way how to expel these bad odors. The evaluation gaps of these odors under each category of ages were studied and also the gaps between evaluation values of questionneire survey and those obtained from sensory test are discussed.
収録刊行物
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- 日本建築学会計画系論文集
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日本建築学会計画系論文集 59 (460), 31-38, 1994
日本建築学会
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詳細情報 詳細情報について
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- CRID
- 1390282679755273728
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- NII論文ID
- 110004653774
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- NII書誌ID
- AN10438548
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- ISSN
- 18818161
- 13404210
- http://id.crossref.org/issn/13404210
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- NDL書誌ID
- 3890539
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- 本文言語コード
- ja
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- データソース種別
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- JaLC
- NDL
- Crossref
- CiNii Articles
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- 抄録ライセンスフラグ
- 使用不可