Characteristics of salad sauce in the Meiji and Taisho eras
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- Nishida Takeshi
- KENKO Mayonnaise Co.,Ltd
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- Yamaguchi Satoshi
- KENKO Mayonnaise Co.,Ltd
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- Yoshida Shina
- KENKO Mayonnaise Co.,Ltd
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- Sano Mika
- KENKO Mayonnaise Co.,Ltd
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- Ihara Noriko
- KENKO Mayonnaise Co.,Ltd
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- Lee Younju
- Tokyo University of Marine Science and Technology
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- Suzuki Toru
- Tokyo University of Marine Science and Technology
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- Shiozawa Hironao
- KENKO Mayonnaise Co.,Ltd
Bibliographic Information
- Other Title
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- 明治大正期のサラダ用調味料の特徴
Description
<p>A comparison of salad sauce from the Meiji and Taisho eras was made in Japan.</p><p>For the method, I checked the recipe in the cookbook and cooked it. </p><p>A variety of dressings were made, not just mayonnaise.</p>
Journal
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- Abstracts of the Annual Meeting of the Japan Society of Cookery Science
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Abstracts of the Annual Meeting of the Japan Society of Cookery Science 34 (0), 17-, 2023
The Japan Society of Cookery Science
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Keywords
Details 詳細情報について
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- CRID
- 1390015952395704704
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- Text Lang
- ja
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- Data Source
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- JaLC
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- Abstract License Flag
- Disallowed