Výsledky vyhledávání - "Nakaya, Satomi"

スチームコンベクションオーブン調理と真空調理による水溶性ビタミンの調理損失の比較：かぼちゃおよび大根の煮物について

Autor: Koda, Tomoko, Baba, Chihiro, Ishida, Yukiko, Taniguchi, Nanae, Imanishi, Eri, Kaihara, Tomomi, Nakaya, Satomi, Seno, Ayako, Kogirima, Miho, Maruyama, Satomi, Uchida, Mariko

Publikováno v: 総合文化研究所紀要 = Bulletin of Institute for Interdisciplinary Studies of Culture Doshisha Women’s College of Liberal Arts. 34:123-133

The purpose of this study is to compare and study water-soluble vitamin losses before and after cooking pumpkin and Japanese radish (daikon) with a steam convection oven (SC cooking) and a vacuum-packed pouch (V-P P cooking). Pumpkin was cut into 2.5

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=jairo_______::78e43f7397c048ae55e7df208092dad8
http://id.nii.ac.jp/1346/00001745/

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