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References: Yasuko Matsuda, Nakako Matsumoto : Comparison of Frequency of Food Intake Related to Cooking in the Years 1974 and 1984 (Part 2) (in Japanese with English abstract), Annals of the Institute of Nutrition Scientists Kagawa Nutrition University, 2, 59-64(1994) Atsuko Takahashi, Kisei Ito, Sachiko Okushima, Kiyoko Yoshida Effect of Differences in Flesh Composition of Various Pumpkin Varieties on Taste(in Japanese with English abstract), Journel of Cookery Science of Japan,30,232-238(1997) Hiroko Chiba, Sachiko Okushima, Chikako Komaba, and Hisae Ogawa, Examination of Bomboo sprout Boiling(in Japanese with English abstract), The Journal of Kagawa Nutrition University,30,141-147(1999) Tomiko Shimazaki:Receptions for Korian Goodwill Mission by Daimyo Kuroda in the Edo Era, The Journal of Kagawa Nutrition University,30,189-196(1999) Chikako Komaba, Shizu Higasa, Atsuko Takahashi:Changes in Iron Quantity and Taste Variances Resulting From Swine Liver Cooking(in Japanese with English abstract)Journal of Cookery Science of Japan, 33, 229-235 (2000) Yasuko Matsuda, Nakako Matsumoto : Effect of Simple and Easy Cooking methods on Taste (Part 3) (in Japanese), Journal of Cookery Science of Japan, 33, 249-256 (2000) Atsuko Takahashi, Sachiko Okushima, Hiromi Kodama, Constitute and sensory changes of different types of carrots after freezing and frozen storage(in Japanese with English abstract), Journal of the Association of Food Preservation Scientists,27,119-132(2001) Sachiko Okushima, Atsuko Takahashi, The Characteristics of Ostrich Egg in Cooking(in Japanese with English abstract), Annals of the Institute of Nutrition Scientists Kagawa Nutrition University,27,119-132(2001) Chikako Komaba, Atsuko Takahashi:The cooking Properties of Postmortem Aging Chicken Breast Meat with Bones -After 27 Hours Refrigerating(in Japanese with English abstract),Annals of the Institute of Nutrition Sciences Kagawa Nutrition University, 9, 215-223 (2001) |
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