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THE RESERCH SOCIETY for SCIENCE of DIETARY HABITS

Published by THE RESERCH SOCIETY for SCIENCE of DIETARY HABITS

3 registered articles
(updated on August 03, 2024)

Online ISSN : 2759-5129
Print ISSN : 0288-0806

JOURNAL PEER REVIEWED FREE ACCESS

2024 Volume 44 Issue 5

Exploration of cooking operations suitable for cook‐chill and new cook‐chill system: Analysis of questionnaire survey disseminated for food service facility workers Kanta Inoue, Yuya Asami
Restoration of kamakura period “Hishio manufacturing” using lacquer leaves Yumiko Urakawa, Yuko Sato, Shingo Mutoh, Akiko Yamada Taniguchi
Relationship between the actual state of bone mass, food intake status, and lifestyle factors among the general public who participated in the health festival Mie ANAI
The dietary culture of blue-green alga, Ishi-kurage (Nostoc commune Vauch.) and reproduction of its dishes in the Anegawa area of Maibara City, Shiga Prefecture ゆうやあさみ, Yumiko HIBI, Miharu KUME, Kenta SAKANASHI, Tesshu TAMAI

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Most viewed articles (July 2024)

1

Elucidation of quality characteristics and cooking suitability of different sweet potato varieties

Released on J-STAGE: June 14, 2024 | Volume 44 Issue 4 Pages 42-49

Yumi YAMANAKA, Yu NISIDA, Amika ITO, Riko OSAHUNE, Mayuka OISHI, Non KANEMATSU, Aoi HATAKENAKA, Noriko OGAWA
2

Cooking and Processing Properties of JINENJO (Japanese Yam) Part Ⅱ

Released on J-STAGE: June 12, 2024 | Volume 44 Issue 4 Pages 36-41

Yumi YAMANAKA, 朋美森口, Naoki AKABAYASHI, Yu NISHIDA, Noriko OGAWA
3

Investigation of the impact of rising food costs on registered dietitian and dietitian training schools in Fukushima

Released on J-STAGE: June 12, 2024 | Volume 44 Issue 4 Pages 50-55

Shin YAMAOKA

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