@article{oai:suica.repo.nii.ac.jp:00001161,
 author = {廣, 陽子 and 大久保, 智子 and 中田, 瀞 and Hiroshi, Yoko and Okubo, Tomoko and Nakata, Kiyoi},
 journal = {神戸女子短期大学論攷, The Ronko},
 month = {Mar},
 note = {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.},
 pages = {221--230},
 title = {味覚に影響する要因に関する検索 （報告2）},
 volume = {42},
 year = {1997},
 yomi = {ヒロシ, ヨウコ and オオクボ, トモコ and ナカタ, キヨイ}
}