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1 . Academic Journal
Effect of half-dry processing on umami components of vegetables and mushrooms
저자
by
Chika Kitaoka-Saito
;
Junpei Yamamoto
;
Kazutoshi Sugita
;
Kuniko Sugiyama
;
Yuko Kato-Yoshinaga
.
소스
Japanese Journal of Food Chemistry and Safety. 2020, 27(2):93
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7 . Academic Journal
Formulation of 'Standard of Nutrition Intake Criteria for Six Food Groups: Revised Edition' / 「改訂 六つの食品群別摂取量のめやす」の策定
저자
by
Kuniko SUGIYAMA
;
Kyoko OHISHI
;
Natsuko MITO
;
大石 恭子
.
소스
日本家庭科教育学会誌 / Journal of the Japan Association of Home Economics Education. 2020, 63(2):69
Open Access (JSTAGE)
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6 . Academic Journal
Devices and tasks in subject matter centered on cooking practice carried out in fifty minutes per week / 週1時間で実施する調理実習を中心とした題材における工夫と課題
저자
by
Kuniko Sugiyama
;
Saki Wakabayashi
;
杉山 久仁子
;
若林 咲
.
소스
Research abstracts on the annual meeting, regular meeting and seminar of the Japan Association of Home Economics Education. 2017, :54
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6 . Academic Journal
Examination of subject sequences for enhancing the learning effect in Home Economics Effective utilization of cooking training in food field / 家庭科における学習効果を高めるための題材配列の検討
저자
by
Kuniko Sugiyama
;
Masayoshi Kubota
;
久保田 正芳
;
杉山 久仁子
.
소스
Research abstracts on the annual meeting, regular meeting and seminar of the Japan Association of Home Economics Education. 2015, :4
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6 . Academic Journal
Examination of material array of high school home economics food field Aiming to stimulate learning motivation / 高等学校家庭科食分野の題材配列の検討
저자
by
kuniko sugiyama
;
masayoshi kubota
;
久保田 正芳
;
杉山 久仁子
.
소스
Research abstracts on the annual meeting, regular meeting and seminar of the Japan Association of Home Economics Education. 2014, :16
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6 . Academic Journal
Development of simulation software for improved utilization of steam convection oven Comparison of predictions with experimental data using model material / スチームコンベクションオーブンの教育用シミュレーションソフトウェアの開発
저자
by
Hiroyuki Iyota
;
Junko Yamagata
;
Kuniko Sugiyama
;
Syuhei Nomura
;
Taiki Matsumoto
, et al.
소스
Abstracts of the Annual Meeting of the Japan Society of Cookery Science. 2014, :121
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7 . Academic Journal
Effective use of remaining heat after heating meat Influence by reducing the covering time of the meat / 肉類のオーブン加熱における余熱の有効利用
저자
by
Hiroyuki Iyota
;
Keiko Nakamura
;
Kimiko Ishiwata
;
Kuniko Sugiyama
;
Kyoko Ohishi
, et al.
소스
Abstracts of the Annual Meeting of the Japan Society of Cookery Science. 2014, :120
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7 . Academic Journal
Study on effective use of superheated steam with steam convection oven / スチームコンベクションオーブンにおける過熱水蒸気の有効利用に関する研究
저자
by
Hiroyuki Iyota
;
Junko Yamagata
;
Kuniko Sugiyama
;
Midori Kurokawa
;
Tsugumi Furuichi
, et al.
소스
Abstracts of the Annual Meeting of the Japan Society of Cookery Science. 2013, :113
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7 . Academic Journal
Comparison of gas humidity in chamber of steam convection oven with simple measurement method / 簡易湿度測定法によるスチームコンベクションオーブンの庫内湿度比較
저자
by
Hiroyuki Iyota
;
Junko Yamagata
;
Kuniko Sugiyama
;
Tomohiro Kayano
;
伊與田 浩志
, et al.
소스
Abstracts of the Annual Meeting of the Japan Society of Cookery Science. 2013, :114
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7 . Academic Journal
The Food Construction Table Corresponding to The Basic Six Food Groups, According to The Standard Tables of Food Composition in Japan (Fifth revised edition) and The Recommended Dietary Allowance for Japanese (Sixth reviced edition) / 「五訂日本食品標準成分表」および「日本人の栄養所要量」第六次改定に伴う「六つの食品群別摂取量のめやす」の改訂
저자
by
Hiroko AISAKA
;
Katsura FUKUHARA
;
Kayoko KANEKO
;
Kuniko SUGIYAMA
;
Shoko SHIBUKAWA
, et al.
소스
日本家庭科教育学会誌 / Journal of the Japan Association of Home Economics Education. 2002, 45(1):22
Open Access (JSTAGE)
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