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  1. 紀要論文
  2. 琉球大学教育学部紀要
  3. 29号
  1. 部局別インデックス
  2. 教育学部

食品成分に関する研究-沖縄県産の豚肉類,魚肉練製品,めんおよび大豆製品の一般成分-

http://hdl.handle.net/20.500.12000/4689
http://hdl.handle.net/20.500.12000/4689
1495f84d-e846-4b4a-8dda-4ba94587084e
名前 / ファイル ライセンス アクション
Vol29-2p245.pdf Vol29-2p245.pdf
Item type デフォルトアイテムタイプ(フル)(1)
公開日 2008-02-22
タイトル
タイトル 食品成分に関する研究-沖縄県産の豚肉類,魚肉練製品,めんおよび大豆製品の一般成分-
言語 ja
作成者 外間, ゆき

× 外間, ゆき

ja 外間, ゆき

桂, 正子

× 桂, 正子

ja 桂, 正子

東盛, キヨ子

× 東盛, キヨ子

ja 東盛, キヨ子

新垣, 慶子

× 新垣, 慶子

ja 新垣, 慶子

砂川, くるみ

× 砂川, くるみ

ja 砂川, くるみ

Hokama, Yuki

× Hokama, Yuki

en Hokama, Yuki

Katsura, Masako

× Katsura, Masako

en Katsura, Masako

Higashimori, Kiyoko

× Higashimori, Kiyoko

en Higashimori, Kiyoko

Arakaki, Keiko

× Arakaki, Keiko

en Arakaki, Keiko

Sunagawa, Kurumi

× Sunagawa, Kurumi

en Sunagawa, Kurumi

アクセス権
アクセス権 open access
アクセス権URI http://purl.org/coar/access_right/c_abf2
内容記述
内容記述タイプ Other
内容記述 We have analyzed the composition of twelve different types of foods produced in Okinawa in order to assess their nutritional value.\n1. Selected portions of pork were chosen for analysis, taking into consideration the cuts of pork used in Okinawan cooking. Each cut of pork was considered independently, which is especially important in the case of san-mai-niku (uncured sidemeat with skin), which should be divided into the front/middle part and the rear part for the proper determination of the nutritional value. The rear part has less fat and more muscle and therefore contains more protein. Intestines also has a small quantity of fat and has low caloric value.\n2. As for seafood products, there was not much difference in the composition of the three products analyzed; however, those which were fried in oil were found to contain a little more fat and therefore had greater caloric value.\n3. Okinawan noodles were found to contain 54.0 percent water when sold; the water content increased to 61.7 percent after immersion in hot water.\n4. Yushi-dofu (wet tofu) contained more water than the other soybean products and less caloric value. Tofu fried in oil contained less water and a greater caloric value.
内容記述タイプ Other
内容記述 紀要論文
出版者
言語 ja
出版者 琉球大学教育学部
言語
言語 jpn
資源タイプ
資源タイプ departmental bulletin paper
資源タイプ識別子 http://purl.org/coar/resource_type/c_6501
出版タイプ
出版タイプ VoR
出版タイプResource http://purl.org/coar/version/c_970fb48d4fbd8a85
識別子
識別子 http://hdl.handle.net/20.500.12000/4689
識別子タイプ HDL
収録物識別子
収録物識別子タイプ ISSN
収録物識別子 0386-5746
収録物識別子タイプ NCID
収録物識別子 AN00250446
収録物名
言語 ja
収録物名 琉球大学教育学部紀要 第二部
書誌情報
号 29, p. 245-251
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