Kagawa Nutrition University
Keiko Miyoshi, R.D., B.S., Professor
Sanae Osada, R.D., Ph. D, Associate Professor
Laboratory of Food Service Management

References:

Fumiko Tonozuka: The Study on Standardization and Quality Control of Cook-Chill System in Institutional Food Service. Annals of the Institute of Nutrition Sciences Kagawa Nutrition University , 10, 85-132(2002)

Fumiko Tonozuka: Standardization of the reheating time of stewed dishes in Cook-Chill System. Journal for the Integrated Study of Dietary Habits , 12, 127-133 (2001)

Fumiko Tonozuka, Takeko Tani, Chinatsu Watanabe and Yasuo Aoyagi: The changes of beef lipid contents on Cook-Chill System. Journal for the Integrated Study of Dietary Habits, 12, 134-140 (2001)

Fumiko Tonozuka, Keiko Miyoshi and Takeko Tani: Standardization of the reheating time of deep-frieding in Cook-Chill System. Journal for the Integrated Study of Dietary Habits, 11, 150-158 (2000)

Fumiko Tonozuka, Keiko Miyoshi , Takeko Tani and Keiko Hatanaka: Standardization of the reheating time of grilling in Cook-Chill System. Journal for the Integrated Study of Dietary Habits, 10, 36-44 (2000)

Fumiko Tonozuka, Keiko Miyoshi and Takeko Tani: Study on the production control of quick chilling in Cook-Chill System. Journal for the Integrated Study of Dietary Habits, 9, 51-57 (1999)

Fumiko Tonozuka and Takeko Tani: Study of the Standardized Cooking of Brown Roux (Roasted Flour) in Quantity Food Service. Journal of Cooking Science of Japan, 28, 14-19 (1995)

Fumiko Tonozuka: Study on the Production Control of the Cook-Chill System in Institutional Food Service., Journal for the Integrated Study of Dietary Habits, 13, 232-244 (2003)

Sanae Osada, Fumiko Tonozuka and Eiji Araki: Changes of Polyunsaturated Fatty Acids in Beef Using the Cook-Chill System, Specifically Changes in Conjugated Linoleic Acids. Annual Report of Study for Food under the supporting program by The SKYLARK Food Science Institute, 15, 83-89 (2002)

Fumiko Tonozuka: The changes of Beef Lipid Contents on Cook-Chill System. Annual Report of Study for Food under the supporting program by The SKYLARK Food Science Institute, 13, 93-100 (2000)

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