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1 . Academic Journal
Experiments on various cooking methods and traditions of home cooking in the JSCS Chugoku-Shikoku Branch Method for easy making fermented pickles using Hiroshimana in a short period of time / 中国・四国支部の多様な調理法と家庭料理の伝承に関する実験 —広島菜を用いた乳酸発酵漬物の簡易・時短試作法の検討—
저자
by
Kenji Tayama
;
Tomoka Kurotobi
;
Yoko Okamoto
;
多山 賢二
;
岡本 洋子
, et al.
소스
Abstracts of the Annual Meeting of the Japan Society of Cookery Science. 2023, :195
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7 . Academic Journal
Experiments on various cooking methods and traditions of home cooking in the JSCS Chugoku-Shikoku Branch Study of the preparation method for pickled Chinese cabbage using vacuum cooking / 中国・四国支部の多様な調理法と家庭料理の伝承に関する実験 —真空調理を取り入れた白菜漬の調製法の検討—
저자
by
Kayo Fujioka
;
Kazuyasu Murakami
;
Kenji Tayama
;
Yoko Okamoto
;
Yoshimi Watanabe
, et al.
소스
Abstracts of the Annual Meeting of the Japan Society of Cookery Science. 2023, :194
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7 . Academic Journal
Analysis of the diffusion of each taste component in agarose gel immersed in a seasoning liquid containing acetic acid / 酢酸を含む調味液に浸漬されたアガロースゲル中での各調味成分の拡散
저자
by
Aya Araki
;
Hiroko Hashiba
;
Kenji Tayama
;
Yoko Okamoto
;
多山 賢二
, et al.
소스
日本食生活学会誌 / Journal for the Integrated Study of Dietary Habits. 2023, 33(3):143
Open Access (JSTAGE)
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7 . Academic Journal
Thinking about ADEAC in terms of sustainability / 持続可能性という観点でADEACを考える
저자
by
Kenji TAYAMA
;
田山 健二
.
소스
デジタルアーカイブ学会誌 / Dejitaru Akaibu Gakkaishi. 2022, 6(4):163
Open Access (JSTAGE)
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4 . Academic Journal
Comparison of Taste in Japanese Stock: Biochemical Components and Sensory Analysis of Handmade Stock and Instant Packet Bonito-Kelp Stock
저자
by
Ayumi FURUTA
;
Hitomi MORIHISA
;
Kenji TAYAMA
;
Maki SUZUKI
;
Run WANG
, et al.
소스
Journal of Cookery Science of Japan. 2022, 55(3):155
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7 . Academic Journal
Lecture 3-8: Current situation and issues of public libraries / [講演 3-8] 公共図書館の現状と課題
저자
by
Kenji TAYAMA
;
田山 健二
.
소스
デジタルアーカイブ学会誌 / Dejitaru Akaibu Gakkaishi. 2022, 6(1):2
Open Access (JSTAGE)
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4 . Academic Journal
Effect of food properties on the sourness of vinegar / 食品の性状が食酢の酸味に与える影響
저자
by
Aya Araki
;
Hiromi Tsumori
;
Kenji Tayama
;
Tomoka Maeda
;
前田 朋花
, et al.
소스
Abstracts of the Annual Meeting of the Japan Society of Cookery Science. 2022, :103
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7 . Academic Journal
Acetic Acid Content in Vinegar-based Cooking Products, and the Development of a New Menu using Vacuum Cooking Method for High Acetic Acid Intake / 食酢利用調理品における酢酸含量および真空調理法を利用した酢酸高摂取メニューの開発
저자
by
Aya ARAKI
;
Kenji TAYAMA
;
Noriko ABE
;
Yoko OKAMOTO
;
多山 賢二
, et al.
소스
日本調理科学会誌 / Journal of Cookery Science of Japan. 2020, 53(1):34
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7 . Academic Journal
Analysis of diffusion of L-glutamic acid, sodium ions and D-glucose in agar gel containing xanthan gum / キサンタンガムを含む寒天ゲルにおけるグルタミン酸,ナトリウムイオン,グルコースの拡散現象の解析
저자
by
Hiroko Hashiba
;
Kenji Tayama
;
Yoko Okamoto
;
多山 賢二
;
岡本 洋子
, et al.
소스
日本食生活学会誌 / Journal for the Integrated Study of Dietary Habits. 2020, 31(1):57
Open Access (JSTAGE)
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7 . Academic Journal
A production method for newly brewed rice vinegar containing gluconic acid at high concentrations and its application to sushi rice with sodium chloride restriction / グルコン酸高含有の新醸造米酢の製法および減塩すし飯への応用
저자
by
Kenji TAYAMA
;
Yoko OKAMOTO
;
多山 賢二
;
岡本 洋子
.
소스
日本醸造協会誌 / JOURNAL OF THE BREWING SOCIETY OF JAPAN. 2019, 114(8):511
Open Access (JSTAGE)
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