2026-03-12T04:04:16Z https://gakusen.repo.nii.ac.jp/oai

oai:gakusen.repo.nii.ac.jp:00001090 2023-06-19T10:58:50Z 199:204:206

＜調査報告＞牛乳を加えたみそ汁の塩味の嗜好性の評価 : 乳和食の減塩効果の検討 ＜Investigative Report＞Evaluation of Palatability of Soltiness in Miso Soup with Milk : Study of Low Salt Effect in Nyuwasyoku（Japanese Food with Milk） 熊崎, 稔子 2275 舟橋, 由美 2277 乳和食 牛乳 低脂肪牛乳 みそ汁 官能評価 Nyuwasyoku(Japanese food with milk) Milk Low fat milk Miso soup Sensory evaluation departmental bulletin paper 2020-03-25 application/pdf 愛知学泉大学紀要 2 2 171 175 Aichi Gakusen University Review AA12847331 24344923 https://gakusen.repo.nii.ac.jp/record/1090/files/171-175kumazaki.pdf https://gakusen.repo.nii.ac.jp/records/1090 jpn