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Texture, sensory and swallowing characteristics of high-pressure-heat-treated pork meat gel as a dysphagia diet
https://nakamura-u.repo.nii.ac.jp/records/630
https://nakamura-u.repo.nii.ac.jp/records/63058a60fc3-8d96-477b-b2c6-22a3585590fe
名前 / ファイル | ライセンス | アクション |
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内容の要旨及び論文審査の結果の要旨 (250.3 kB)
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Item type | 学位論文 / Thesis or Dissertation(1) | |||||
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公開日 | 2017-02-01 | |||||
タイトル | ||||||
タイトル | Texture, sensory and swallowing characteristics of high-pressure-heat-treated pork meat gel as a dysphagia diet | |||||
タイトル | ||||||
言語 | en | |||||
タイトル | Texture, sensory and swallowing characteristics of high-pressure-heat-treated pork meat gel as a dysphagia diet | |||||
言語 | ||||||
言語 | eng | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | Pork meat gel | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | High-pressure | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | Textural properties | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | Network structure | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | Sensory evaluation | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | Dysphagia diet | |||||
資源タイプ | ||||||
資源タイプ識別子 | http://purl.org/coar/resource_type/c_46ec | |||||
資源タイプ | thesis | |||||
その他(別言語等)のタイトル | ||||||
その他のタイトル | 加圧・加熱処理豚肉ゲルの嚥下食としてのテクスチャー特性、官能評価および嚥下特性 | |||||
著者 |
時藤, 亜衣
× 時藤, 亜衣 |
|||||
著者別名 |
Tokifuji , Ai
× Tokifuji , Ai |
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取得学位 | ||||||
学位名 | 博士 | |||||
学位授与大学 | ||||||
学位授与機関名 | 中村学園大学 | |||||
学位授与年度 | ||||||
内容記述タイプ | Other | |||||
内容記述 | 平成24年度 | |||||
学位授与年月日 | ||||||
学位授与年月日 | 2013-03-15 | |||||
報告番号 | ||||||
学位授与番号 | 博栄甲第0015号 |