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- MIYAGAWA, KUNIKO
- 大阪市立大学
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- NISHI, NOBUKO
- 大阪市立大学
Bibliographic Information
- Other Title
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- デンシ レンジ ノ チョウリ カガクテキ ケンキュウ ソサイルイ ノ ビタミンC ノ ソンシツ ニツイテ
- Studies on Cookery by Electoronic Range : Ascorbic Acid Retention in Vegetables
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Description
In this paper, comparisons were made of the ascorbic acid retention in vegetables cooked in boilig water, and in an eleetronic range. Sixteen common vegetables were selected for the study. Microwave cooking of the vegetables resulted in higher retention of ascorbic acid than boiling them in water, the range of retention by the former method being from 100% in sweet pepper to 67% in dry onion.
Journal
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- Reports of the science of living
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Reports of the science of living 18 15-18, 1971-02
大阪市立大学家政学部
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Keywords
Details 詳細情報について
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- CRID
- 1050022476723207040
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- NII Article ID
- 120005989986
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- NII Book ID
- AN00029531
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- ISSN
- 04734742
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- NDL BIB ID
- 9501022
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- Text Lang
- ja
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- Article Type
- departmental bulletin paper
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- Data Source
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- IRDB
- NDL Search
- CiNii Articles