Tenderizing Effect of Kiwi Fruit on Pork von TSUTSUMI, Chiharu, MIYOSHI, Keiko, TANI, Takeko, SENBOKUYA, Shino, TONOZUKA, Fumiko, NAGAHIRO, Etsuko, KOUNO, Satoko, YOSHINAKA, Tetsuko

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Standadization of the reheating time of stewed dishes in Cook-Chill System von Tonozuka, Fumiko, Miyoshi, Keiko, Tani, Takeko

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Standadization of the reheating time of deep-frieding in Cook-Chill system von Tonozuka, Fumiko, Miyoshi, Keiko, Tani, Takeko

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Study on the production Control of Quick Chilling in Cook-Chill System von Tonozuka, Fumiko, Miyoshi, Keiko, Tani, Takeko

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The changes of beef lipid contents on Cook-Chill System von Tonozuka, Fumiko, Tani, Takeko, Watanabe, Chinatsu, Aoyagi, Yasuo

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Standadization of the reheating time of grilling in Cook-Chill System von Tonozuka, Fumiko, Miyoshi, Keiko, Tani, Takeko, Hatanaka, Keiko

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Basic cooking and processing properties of Aquagas-treated food materials (Part4)-using aroid von Tonozuka, Fumiko, Osada, Sanae, Tani, Takeko, Negishi, Yukiko, Okuzaki, Masami, Kagawa, Yoshiko

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Basic cooking and processing properties of Aquagas-treated food materials (Part5)-using carrots von Osada, Sanae, Tonozuka, Fumiko, Tani, Takeko, Negishi, Yukiko, Okuzaki, Masami, Kagawa, Yoshiko

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Study of the Standardized Cooking of Brown Roux in Quantity Food Service von Miyoshi, Keiko, Tani, Takeko, Ito, Shino, Tsutsmi, Chiharu, Tonozuka, Fumiko

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Basic cooking and processing properties of Aquagas-treated food materials (Part 3) von Osada, Sanae, Tonozuka, Fumiko, Tani, Takeko, Negishi, Yukiko, Okuzaki, Masami, Kagawa, Yoshiko

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Basic cooking and processing properties of Aquagas-treated food materials (Part2) von Tonozuka, Fumiko, Osada, Sanae, Tani, Takeko, Negishi, Yukiko, Okuzaki, Masami, Kagawa, Yoshiko

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Basic cooking and processing properties of Aquagas-treated food materials: using broccoli von Tonozuka, Fumiko, Osada, Sanae, Tani, Takeko, Negishi, Yukiko, Okuzaki, Masami, Kagawa, Yoshiko

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asic cooking and processing properties of Aquagas-treated food materials (Part4): using aroid von Tonozuka, Fumiko, Osada, Sanae, Tani, Takeko, Negishi, Yukiko, Okuzaki, Masami, Kagawa, Yoshiko

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using carrots: Basic cooking and processing properties of Aquagas-treated food materials (Part5) von Osada, Sanae, Tonozuka, Fumiko, Tani, Takeko, Negishi, Yukiko, Okuzaki, Masami, Kagawa, Yoshiko

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Study of the Standandized Cooking of Brown Roux (Roasted Flour) in Quantity Food Service von Tonozuka, Fumiko, Tani, Takeko

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Basic cooking and processing properties of Aquagas-treated food materials (Part2): About physical properties and the color by the heating method and the heating time of green soybe... von Tonozuka, Fumiko, Osada, Sanae, Tani, Takeko, Negishi, Yukiko, Okuzaki, Masami, Kagawa, Yoshiko

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Basic cooking and processing properties of Aquagas-treated food materials (Part 3): Using root of Japanese radish von Osada, Sanae, Tonozuka, Fumiko, Tani, Takeko, Negishi, Yukiko, Okuzaki, Masami, Kagawa, Yoshiko

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Saltiness of soups served by food services in institutions von Tonozuka, F, Tani, T, Matsumoto, N. (Kagawa Nutrition Coll., Tokyo (Japan))

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集団給食の汁物の塩味に関する研究 von 殿塚, 婦美子, 谷, 武子, 松本, 仲子

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大量調理におけるブラウンルーの標準化について von 三好, 恵子, 谷, 武子, 伊藤, 至乃, 堤, ちはる, 殿塚, 婦美子

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