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調理における汁物の塩分濃度
https://musashigaoka.repo.nii.ac.jp/records/219
https://musashigaoka.repo.nii.ac.jp/records/2199fcc68fa-5679-451f-a90c-80e5236d624f
名前 / ファイル | ライセンス | アクション |
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KJ00004180607.pdf (458.2 kB)
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Item type | [ELS]紀要論文 / Departmental Bulletin Paper(1) | |||||
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公開日 | 2016-11-04 | |||||
タイトル | ||||||
言語 | ja | |||||
タイトル | ||||||
言語 | en | |||||
言語 | ||||||
言語 | jpn | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | 大量調理 | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | 汁物 | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | 塩分 | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | 標準化 | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | mass feeding | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | soup | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | salt content | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | standardization | |||||
資源タイプ | ||||||
資源タイプ識別子 | http://purl.org/coar/resource_type/c_6501 | |||||
資源タイプ | departmental bulletin paper | |||||
雑誌書誌ID | ||||||
収録物識別子タイプ | NCID | |||||
収録物識別子 | AN10530096 | |||||
著者 |
渡辺, 喜弘
× 渡辺, 喜弘× 鵜飼, 光子× 倉田, 澄子× 土田, 徹 |
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著者所属(日) | ||||||
武蔵野調理師専門学校 | ||||||
記事種別(日) | ||||||
内容記述タイプ | Other | |||||
内容記述 | 事例研究 | |||||
抄録(英) | ||||||
内容記述タイプ | Other | |||||
内容記述 | Appropriate content of salt and seasonings in soups of mass feeding (MF) were studied and the following results were obtained. 1) The salt content in soups of MF was varied with the kind of souplmiso soup, consomme soup, Chinese soup and sumashijiru. The difference of salt centent caused by the addifion of seasonings; miso, soysouce, salt and instant powdered consomme. 2) The salt content of MF soups; misosoup, consomme soup, Chinese soup and sumashijiru were 1.0%, 0.8%, 0.7% and 0.8% respectively. 3) In quantities of food service , serving for many persons, over 600, MF soups were keeping warm with heating weakly about 60 minutes, in this process, salt content was increasing. 4) The salt content of MF soups showed low compared with that of caliculated and small feeding soup. The slow heating rate of MF influenced the condition of low salt content of MF soup. Reaults of this study is useful for preparation of the adequate of salt and seasonings in soups of mass feeding, and ivestigated the standardization of the condition for MF soups. | |||||
書誌情報 |
ja : 武蔵丘短期大学紀要 en : Bulletin of Musashigaoka College 巻 8, p. 87-93, 発行日 2000-03-31 |
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表示順 | ||||||
内容記述タイプ | Other | |||||
内容記述 | 13 | |||||
アクセション番号 | ||||||
内容記述タイプ | Other | |||||
内容記述 | KJ00004180607 |