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果汁飲料の研究 ―嗜好調査,緩衝能,酸度,糖度―
https://suica.repo.nii.ac.jp/records/1001
https://suica.repo.nii.ac.jp/records/10016d7d4ff9-b779-4c6d-a823-667718d2621c
名前 / ファイル | ライセンス | アクション |
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【現在非公開です】45_10_ノート_神戸女子短期大学紀要論攷 (348.9 kB)
Restricted Access
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Item type | 紀要論文 / Departmental Bulletin Paper(1) | |||||
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公開日 | 2020-01-17 | |||||
タイトル | ||||||
タイトル | 果汁飲料の研究 ―嗜好調査,緩衝能,酸度,糖度― | |||||
タイトル | ||||||
言語 | en | |||||
タイトル | Study on Fruit Juice Drink -Preference, Buffer Action, Acidity and Sugar Rate of Fruit Juice- | |||||
言語 | ||||||
言語 | jpn | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | 自家製果汁 | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | 天然果汁 | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | 嗜好 | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | 緩衝能 | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | 還元糖 | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | 有機酸 | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | straight juice | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | fresh juice | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | preference | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | buffer action | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | reducing sugar | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | organic acid | |||||
資源タイプ | ||||||
資源タイプ識別子 | http://purl.org/coar/resource_type/c_6501 | |||||
資源タイプ | departmental bulletin paper | |||||
著者 |
森内, 安子
× 森内, 安子× 永井, 由香× Moriuchi, Yasuko× Nagai, Yuka |
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抄録 | ||||||
内容記述タイプ | Abstract | |||||
内容記述 | This report is a study on the preference of fruit juice drink by the college students and its sugar rate, acidity, pH and buffer action. 64.1% of the students indicated to prefer the fruit juice and the reason of preference was in order of sweet (sugar rate), acidity and scent. 98.9% of them drink fruit juice on the market and proved it well popular. Fresh juice and straight juice showed close values on sugar rate (over 10%), acidity (0.15~0.88), pH (3.17~4.11) and buffer action. Fruit juice on the market besides fresh juice showed high values of acidity, pH and buffer action in case of high volume of fruit juice. | |||||
書誌情報 |
神戸女子短期大学論攷 en : The Ronko 巻 45, p. 115-123, 発行日 2000-03-01 |
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出版者 | ||||||
出版者 | 神戸女子短期大学学会 | |||||
ISSN | ||||||
収録物識別子タイプ | ISSN | |||||
収録物識別子 | 09193650 | |||||
書誌レコードID | ||||||
収録物識別子タイプ | NCID | |||||
収録物識別子 | AN10471612 |