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水の硬度が牛肉の煮込みに及ぼす影響
https://doi.org/10.15020/00001906
https://doi.org/10.15020/00001906ff18b96b-5fba-496c-9500-3a2808092cb2
名前 / ファイル | ライセンス | アクション |
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水の硬度が牛肉の煮込みに及ぼす影響 (1.5 MB)
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Item type | 紀要論文 / Departmental Bulletin Paper(1) | |||||
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公開日 | 2020-12-02 | |||||
タイトル | ||||||
タイトル | 水の硬度が牛肉の煮込みに及ぼす影響 | |||||
タイトル | ||||||
言語 | en | |||||
タイトル | Effect of water hardness on the boiled beef | |||||
言語 | ||||||
言語 | jpn | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | water hardness | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | beef | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | boil | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | sensory evaluation | |||||
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 | |||||
ID登録 | ||||||
ID登録 | 10.15020/00001906 | |||||
ID登録タイプ | JaLC | |||||
著者 |
村上, 恵
× 村上, 恵× 吹山, 遥香× 岩井, 律子× 酒井, 真奈未× 吉良, ひとみ× HUKIYAMA, Haruka× IWAI, Ritsuko× SAKAI, Manami× KIRA, Hitomi |
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著者 所属 | ||||||
値 | 同志社女子大学生活科学部食物栄養科学科 | |||||
著者所属(翻訳) | ||||||
値 | Doshisha Women's College of Liberal Arts, Faculty of Human Life Science, Department of Food Science and Nutrition | |||||
著者 外部リンク | ||||||
表示名 | 同志社女子大学研究者データベース - 村上恵 | |||||
URL | https://research-db.dwc.doshisha.ac.jp/rd/html/japanese/researchersHtml/3041/3041_Researcher.html | |||||
抄録 | ||||||
内容記述タイプ | Abstract | |||||
内容記述 | The purpose of this study was to investigate the effects of water hardness on the physical properties of boiled beef and to clarify whether hard water is suitable for stewed dishes. Using sensory evaluation, we found that beef boiled in hard water(Ca : 300 mg/L)was evaluated more highly than beef boiled in soft water(Ca : 50 mg/L); this was true of both the odor and taste of the beef. When beef was boiled in hard water, the protein on the surface of the beef rapidly solidified, preventing the release of components from the inside even when heated for a long time. These results suggest that hard water is more suitable for beef stew than soft water. |
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内容記述 | ||||||
内容記述タイプ | Other | |||||
内容記述 | 原著論文 | |||||
書誌情報 |
同志社女子大学生活科学 en : DWCLA human life and science 巻 53, p. 30-35, 発行日 2020-02-20 |
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出版地 | ||||||
出版者 | 京都 | |||||
出版者 | ||||||
出版者 | 同志社女子大学生活科学会 | |||||
ISSN | ||||||
収録物識別子タイプ | ISSN | |||||
収録物識別子 | 13451391 | |||||
書誌レコードID | ||||||
収録物識別子タイプ | NCID | |||||
収録物識別子 | AA11325308 | |||||
資源タイプ | ||||||
内容記述タイプ | Other | |||||
内容記述 | application/pdf | |||||
ID | ||||||
内容記述タイプ | Other | |||||
内容記述 | AA11325308-20201130-30 |