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一般社団法人 日本家政学会 | 論文
- :Studies on "Ann" (Bean Jam) (Part 10)
- Similar Preference for Natural Mineral Water between Female College Students and Rats.
- Influence of Ethanol Treatment on the Taste Quality and Quantity of Free Amino Acids, IMP, and Inorganic Ions in a Hot-Water Extract of Yellowtail Muscle.
- Yields and Colors of "Ann"(Bean Jam) Made from Adzuki Bean (Vigna angularis)
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- Classification of Female Clothing Trait Words. (Part 3). Validity of Interpretation of the Evaluative Dimensions.:Validity of Interpretation of the Evaluative Dimensions
- Effects of Visual Stimulation on Taste Sensitivity.
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- Classification of Female Clothing Trait Words (Part 2):Classification Based on Evaluations of Dresses
- Research on the Skin Tones of Japanese Young Women (Part 1):The Skin Tones in the Okayama Area
- Three-Dimensional Analysis of Upper Torsos of Elderly Japanese Women for Clothing Design.
- Microwave Heating Process and Its Effect on Food Texture. Moderate Water-Content Foods.:-Moderate Water-Content Foods-
- The attitude and the sense of responsibility of university students toward the aged-cross cultural study in Japan, Taiwan and Korea. (Part 1). Research framework and the sample.:Research Framework and the Sample
- The Attitude and the Sense of Responsibility of University Students toward the Aged. Cross Cultural Study in Japan, Taiwan and Korea. (Part 3).:The Image of University Students Hold of the Aged
- A Research on the Optimum Height of Chopping Table
- On the Clothes Quantity in Hand:Investigation on the Wardrobe of College Students and their Families (Part 1)
- Properties of Cakes of Different Starch Content.
- The method for determination of dispersed state of starch granules by heating.
- Taste Substances in Foods (Part 14):Taste Substances in the Leaves of Box Thorn (Lycium chinese Mill)
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