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一般社団法人 日本家政学会 | 論文
- Effects of components of potatoes on the expansion of potato souffle.
- :Removal of Oily Soils (Part 3)
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- Flavor Formation of Boiled Radish.
- Amount of Mineral Elements in Edible Wild Plants
- Computation of Standard-living-cost (Part 4):Fuel, Light and Water
- An Investigation of the Residential History of the Families with Elderly Persons and the Related Subjects Concerning Their Residential Life(Part 1). Type and Residential Relationship of the Families with Elderly Persons and Their Recent Changes in Toyama
- On the colour scheme of Kasane-no-Irome.
- Chemical studies on the constituents of edible plants. (part 1). Phenolic compounds in leaves of Perilla frutescens britton.:Phenolic Compounds in Leaves of Perilla frutescens BRITTON var. acuta KUDO f. viridis MAKINO
- Experimental Procedure to Demonstrate the Maillard Reaction in the High-School Food-Education.
- Cyanogenesity and practical use as food-colorant of Perilla frutescens var. acuta.
- A Longitudinal Study on the Development of Images in Infants:(I. In the Case of First-Year Children in a Three-Year-System Kindergarten) By Using Rorschach Tests
- Effects of Co-60 γ Radiation on the Fatty Constituent of "Kamaboko"
- :Stabilities of Cake Batter before Baking
- Effect of Heating Rate on the Taste by Cooking
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- Computation of Standard-living-cost (Part 5):Clothing
- Amounts of Fatty Acid and Cholesterol of Most Popular Menu in Food Service Masataka ISHINAGA and Yoko TAGAWA.
- Studies on the Relation between Folded Angles and the Slips of Textile Fabrics
- Effect of Cooking Method on the Cholesterol Content of Chicken Eggs