Science of Cookery

Volume 13, Issue 1

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[title in Japanese]

[in Japanese]

1980 Volume 13 Issue 1 Pages 1
Published: April 30, 1980
Released on J-STAGE: April 26, 2013

DOIhttps://doi.org/10.11402/cookeryscience1968.13.1_1

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[title in Japanese]

[in Japanese]

1980 Volume 13 Issue 1 Pages 2-4
Published: April 30, 1980
Released on J-STAGE: April 26, 2013

DOIhttps://doi.org/10.11402/cookeryscience1968.13.1_2

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[title in Japanese]

[in Japanese]

1980 Volume 13 Issue 1 Pages 5-14
Published: April 30, 1980
Released on J-STAGE: April 26, 2013

DOIhttps://doi.org/10.11402/cookeryscience1968.13.1_5

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[title in Japanese]

[in Japanese]

1980 Volume 13 Issue 1 Pages 15-20
Published: April 30, 1980
Released on J-STAGE: April 26, 2013

DOIhttps://doi.org/10.11402/cookeryscience1968.13.1_15

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[title in Japanese]

[in Japanese]

1980 Volume 13 Issue 1 Pages 21-26
Published: April 30, 1980
Released on J-STAGE: April 26, 2013

DOIhttps://doi.org/10.11402/cookeryscience1968.13.1_21

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[title in Japanese]

[in Japanese]

1980 Volume 13 Issue 1 Pages 27-33
Published: April 30, 1980
Released on J-STAGE: April 26, 2013

DOIhttps://doi.org/10.11402/cookeryscience1968.13.1_27

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[title in Japanese]

[in Japanese]

1980 Volume 13 Issue 1 Pages 34-43
Published: April 30, 1980
Released on J-STAGE: April 26, 2013

DOIhttps://doi.org/10.11402/cookeryscience1968.13.1_34

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[title in Japanese]

[in Japanese]

1980 Volume 13 Issue 1 Pages 44-51
Published: April 30, 1980
Released on J-STAGE: April 26, 2013

DOIhttps://doi.org/10.11402/cookeryscience1968.13.1_44

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[title in Japanese]

[in Japanese], [in Japanese]

1980 Volume 13 Issue 1 Pages 52-60
Published: April 30, 1980
Released on J-STAGE: April 26, 2013

DOIhttps://doi.org/10.11402/cookeryscience1968.13.1_52

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[title in Japanese]

[in Japanese]

1980 Volume 13 Issue 1 Pages 61-66
Published: April 30, 1980
Released on J-STAGE: April 26, 2013

DOIhttps://doi.org/10.11402/cookeryscience1968.13.1_61

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Studies on the Varieties of Potatoes and their Cooking Qualities

-On the Potatoes Produced in Okayama Prefecture-

Setsuko Imada, Michiko Gohki

1980 Volume 13 Issue 1 Pages 67-71
Published: April 30, 1980
Released on J-STAGE: April 26, 2013

DOIhttps://doi.org/10.11402/cookeryscience1968.13.1_67

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Component Comparison of Korean and Japanese red pepper

Chon Ho Kim, Hiroyasu Fukuba

1980 Volume 13 Issue 1 Pages 72-74
Published: April 30, 1980
Released on J-STAGE: April 26, 2013

DOIhttps://doi.org/10.11402/cookeryscience1968.13.1_72

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