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味覚に影響する要因に関する検索 (報告2)
https://suica.repo.nii.ac.jp/records/1161
https://suica.repo.nii.ac.jp/records/11616e2d27e4-e39b-4c31-8445-7a9e21b3cbdc
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】42_14_ノート_神戸女子短期大学紀要論攷 (500.6 kB)
Restricted Access
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Item type | 紀要論文 / Departmental Bulletin Paper(1) | |||||
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公開日 | 2020-02-05 | |||||
タイトル | ||||||
タイトル | 味覚に影響する要因に関する検索 (報告2) | |||||
タイトル | ||||||
言語 | en | |||||
タイトル | Studies of Effected Factors on Tastes (Part 2) | |||||
言語 | ||||||
言語 | jpn | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | 味覚 | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | うまみ | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | 亜鉛欠乏 | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | 味覚障害 | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | taste | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | umami | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | zinc deficiency | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | taste disorder | |||||
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 |
廣, 陽子
× 廣, 陽子× 大久保, 智子× 中田, 瀞× Hiroshi, Yoko× Okubo, Tomoko× Nakata, Kiyoi |
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抄録 | ||||||
内容記述タイプ | Abstract | |||||
内容記述 | Umami which is made from simple materials -Kombu and Siitake- is the best. Therefore, we use it the full-course table of our traditional cooking style (Shozin-Ryori and Kaiseki-Ryori). They are established in Japanese culture of cooking. We Japanes had a fine sensitivity for Umami. But this sensivity for Umami is decreasing and losing now. So, we persuade to survey about the dietary habbit for young generation, and the relation of taste and dietary habbit. We studies several facts above the phenomenon. |
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書誌情報 |
神戸女子短期大学論攷 en : The Ronko 巻 42, p. 221-230, 発行日 1997-03-01 |
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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 |