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Japanese Journal of Nutrition and Foodservice Management

Volume 8, Issue 3 / 2014
English Article   Japanese Article
  • Please note that metadata of J-type articlesare generated by machine-translation and the original texts are written in Japanese.
Japanese Article Study of Thermal Environment of Kitchens and Interpretation of Differences in the Heat Source of Cooking Equipments in Specific Food Service Facilities
Ayami Sano1), Chiaki Yoshida2), Yoko Ichikawa3)
Japanese Journal of Nutrition and Foodservice Management 8(3): 75-88, 2014.
Japanese Article Examination of the example of physical activity strength in mass cooking training and the physical active mass measurement
別所京子1),2), 小林久子1), 桂きみよ1), 大迫早苗3), 辻ひろみ4), 高田和子2)
Japanese Journal of Nutrition and Foodservice Management 8(3): 89-96, 2014.
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