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Influence of Boiling Time or Partial Cutting Food on the Masticatory Behavior in Humans
Kouichi SHIOZAWA1), Kaoru KOHYAMA2), Nobuhiro HANADA3)
1)Department of Physiology, Tsurumi University School of Dental Medicine, 2)Food Physics Laboratory, National Food Research Institute, National Agriculture and Food Research Organization, 3)Department of Translational Research, Tsurumi University School of Dental Medicine
Journal of Japanese Society for Masticatory Science and Health Promotion 21 (1) 40-48, 2011.
1)Department of Physiology, Tsurumi University School of Dental Medicine, 2)Food Physics Laboratory, National Food Research Institute, National Agriculture and Food Research Organization, 3)Department of Translational Research, Tsurumi University School of Dental Medicine
Journal of Japanese Society for Masticatory Science and Health Promotion 21 (1) 40-48, 2011.
- アブストラクト: 従量制は110円(税込)、基本料金制は基本料金に含まれます。
- 全文ダウンロード: 従量制、基本料金制の方共に770円(税込) です。