Science of Cookery

Volume 14, Issue 2

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[title in Japanese]

[in Japanese]

1981Volume 14Issue 2 Pages 75
Published: May 20, 1981
Released on J-STAGE: April 26, 2013

DOIhttps://doi.org/10.11402/cookeryscience1968.14.2_75

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[title in Japanese]

[in Japanese]

1981Volume 14Issue 2 Pages 76-80
Published: May 20, 1981
Released on J-STAGE: April 26, 2013

DOIhttps://doi.org/10.11402/cookeryscience1968.14.2_76

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[title in Japanese]

[in Japanese], [in Japanese]

1981Volume 14Issue 2 Pages 81-90
Published: May 20, 1981
Released on J-STAGE: April 26, 2013

DOIhttps://doi.org/10.11402/cookeryscience1968.14.2_81

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[title in Japanese]

[in Japanese]

1981Volume 14Issue 2 Pages 91-94
Published: May 20, 1981
Released on J-STAGE: April 26, 2013

DOIhttps://doi.org/10.11402/cookeryscience1968.14.2_91

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[title in Japanese]

[in Japanese], [in Japanese]

1981Volume 14Issue 2 Pages 95-102
Published: May 20, 1981
Released on J-STAGE: April 26, 2013

DOIhttps://doi.org/10.11402/cookeryscience1968.14.2_95

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[title in Japanese]

[in Japanese]

1981Volume 14Issue 2 Pages 103-105
Published: May 20, 1981
Released on J-STAGE: April 26, 2013

DOIhttps://doi.org/10.11402/cookeryscience1968.14.2_103

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The Necessity of Preheating a Home Gas Oven (Part 3)

The Color of the Surface Burn of Small Squares of Sliced Bread When Heated on One, Three, and Five Griddles.

Sachiko Ohkita, Mitsue Yamada

1981Volume 14Issue 2 Pages 106-112
Published: May 20, 1981
Released on J-STAGE: April 26, 2013

DOIhttps://doi.org/10.11402/cookeryscience1968.14.2_106

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Physical Properties of Boiled Vegetables

Kyozo Nakashima

1981Volume 14Issue 2 Pages 113-117
Published: May 20, 1981
Released on J-STAGE: April 26, 2013

DOIhttps://doi.org/10.11402/cookeryscience1968.14.2_113

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The Elution of Inorganic Components from Harshness (“Aku”) by Cooking Methods (Part 2)

In the case of Burdock, Lotus rhizome root and Aralia cordata

Etsuko Izumo, Wakako Oki, Setsuko Yamada

1981Volume 14Issue 2 Pages 118-122
Published: May 20, 1981
Released on J-STAGE: April 26, 2013

DOIhttps://doi.org/10.11402/cookeryscience1968.14.2_118

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Studies on the Cooking Quality of Mung Bean Starch (Part1)

The Properties of the Gelatinization

Lee Chong Soon, Yoshiko Teramoto

1981Volume 14Issue 2 Pages 123-129
Published: May 20, 1981
Released on J-STAGE: April 26, 2013

DOIhttps://doi.org/10.11402/cookeryscience1968.14.2_123

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Studies on the Cooking Quality of Mung Bean Starch (Part 2)

The Properties of Starch Gel

Lee Chong Soon

1981Volume 14Issue 2 Pages 130-134
Published: May 20, 1981
Released on J-STAGE: April 26, 2013

DOIhttps://doi.org/10.11402/cookeryscience1968.14.2_130

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Survey on the Actual Condition of Utilization of Edible Oils at Homes and Mass Feeding Facilities.

Evaluation of Simplified Peroxide and Acid Value Measuring Methods

Chizuko Shimoshima, Eiko Akai, Ikuko Tsubono, Yasuko Hashino, Kazue Ha ...

1981Volume 14Issue 2 Pages 135-138
Published: May 20, 1981
Released on J-STAGE: April 26, 2013

DOIhttps://doi.org/10.11402/cookeryscience1968.14.2_135

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Studies on Katsuobushi Soup Stock (Part 2)

Subjective and Objective Comparison of Wate r-Steeping Soup Stock with Boiling-Water-Steeping Soup Stock

Tatsuyo Takeda, Fujiko Yoshimatsu

1981Volume 14Issue 2 Pages 139-144
Published: May 20, 1981
Released on J-STAGE: April 26, 2013

DOIhttps://doi.org/10.11402/cookeryscience1968.14.2_139

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