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給食経営管理実習におけるスチコン調理の有用性について
https://tokoha-u.repo.nii.ac.jp/records/1078
https://tokoha-u.repo.nii.ac.jp/records/10781e649951-07a1-4632-a1a1-5c3db79df9bf
Item type | 紀要論文 / Departmental Bulletin Paper(1) | |||||
---|---|---|---|---|---|---|
公開日 | 2017-03-02 | |||||
タイトル | ||||||
言語 | ja | |||||
タイトル | 給食経営管理実習におけるスチコン調理の有用性について | |||||
タイトル | ||||||
言語 | en | |||||
タイトル | Utility of Steam convection oven in Practice of Food Service Management | |||||
言語 | ||||||
言語 | jpn | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | スチームコンベクションオーブン | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | ヒト実働時間 | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | 真空調理 | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | クックサーブ | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | A combination oven | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | human actual working time | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | vacuum packaged pouch cooking | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | cook and serve | |||||
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 | |||||
アクセス権 | ||||||
アクセス権 | metadata only access | |||||
アクセス権URI | http://purl.org/coar/access_right/c_14cb | |||||
著者 |
小山, ゆう
× 小山, ゆう× 金谷, 節子 |
|||||
書誌情報 |
ja : 健康プロデュース雑誌 en : Journal of health promotional sciences 巻 7, 号 1, p. 31-37, 発行日 2013-03 |
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出版者 | ||||||
言語 | ja | |||||
出版者 | 浜松大学 | |||||
ISSN | ||||||
収録物識別子タイプ | PISSN | |||||
収録物識別子 | 1881-7262 | |||||
書誌レコードID | ||||||
収録物識別子タイプ | NCID | |||||
収録物識別子 | AA12206406 | |||||
論文ID(NAID) | ||||||
識別子タイプ | NAID | |||||
関連識別子 | 40019644257 |