The 40 year History of Koshien Junior College, Our Pride von WATSUJI, Toshiko

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Effect of Cinnamic Aldehyde on the Gelatin Jelly with Kiwi Fruit Juice von WATSUJI, Toshiko

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Changes of components and quality in immature lentils and commercially available lentils von Watsuji, T. (Koshien Junior Coll., Nishinomiya, Hyogo (Japan)), Yamanaka, H, Chachin, K

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Relationship between Degrees of Cooking Skill and Consciousness of Dietary Habits von SHINTAKU, Kayo, ARAKI, Yuko, MIYASE, Takami, WATSUJI, Toshiko

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Changes of Protease Activities during the Development and the Storage of Kiwifruits von WATSUJI, Toshiko, CHACHIN, Kazuo, MIYAZAKI, Masanori

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A Study on the Eating of New Year’s Special Dishes von MURAKAMI, Ayumi, ARAKI, Yuko, WATSUJI, Toshiko

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Studies of Diet in Daily Life and a Management House von YUNOKI, Miho, WATSUJI, Toshiko

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A Study on the Cooking Education of Female College Students von WATSUJI, Toshiko, UMENO, Natsue

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Effect of Inhibitors for the Kiwifruit Protease on Gelatin Jelly Formation von Watsuji, Toshiko, Miyamoto, Teijiro

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Action of Kiwifruit Protease on Vegetable Protein and its Application to Cooking von Watsuji, Toshiko, Miyamoto, Teijiro

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Tenderizing Effect of Kiwifruit on Beef von Watsuji, Toshiko, Miyamoto, Teijiro

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A Study on the Cooking Education of Female College Students (part 7): When Entering the Relationship between Cutting and Cooking Ability von WATSUJI, Toshiko, KANDA, Azusa

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甲子園短期大学40年の歴史: 甲子園短期大学の誇り von 和辻, 敏子

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A Study on the Eating of New Year’s Special Dishes (Part 2): Relationship between Degrees of Interest for New Year’s Special Dishes and their Images von SHINTAKU, Kayo, ARAKI, Yuko, WATSUJI, Toshiko

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A Study on the Cookery Education of Female College Students (Part 8): Relationship between Consciousness of Dietary Habits and Eating Behavior von SHINTAKU, Kayo, MIMA, Takami, ARAKI, Yuko, WATSUJI, Toshiko

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Examination of Analytical Methods Evaluation of Heat-treated Soybean Oil von URAKAMI, Chieko, WATSUJI, Toshiko, TOMIYASU, Ikuko

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A Study on the Cooking Education of Female College Students （part 5）: Actual Conditions and Effective Impressions for Cooking Behavior von OHTA, Miho, KANDA, Azusa, WATSUJI, Toshiko

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A Study on the Cooking Education of Female College Students （part 4）: Time Arrangement of Cooking （Ⅱ） von WATSUJI, Toshiko, OHTA, Miho, MATSUO, Nami

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A Study on the Cooking Education of Female College Students （part 6）: Student’s eating habits and Expectation of Cooking von KANDA, Azusa, BANDO, Ikumi, OHTA, Miho, WATSUJI, Toshiko

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キウイ果汁入りゼラチンゼリーにおけるシンナムアルデヒドの添加効果 von 和辻, 敏子

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