Kagawa Nutrition University
Kaori Horibata, R.D., B.S., Associate Professor
Laboratory of Food Service Management

References:

Kaori Horibata, Chiaki Kurihara, Keiko Kouketsu, Taiko Sugiyama, Hiromi Ishida and Kazue Ota: Evaluation of Temperature for Daily Meal(in Japanese with English abstract) , The Journal of Kagawa Nutrition University, Vol26, 67-74 (1995)

Keiko Miyoshi, Takeko Tani, Keiko Hatanaka and Fumiko Tonozuka: Study on Food service Using System Plates in Cook-Chill Systems (in Japanese with English abstract), The Journal of Kagawa Nutrition University, Vol30, 127-134 (1997)

Kaori Horibata, Yumi Tsujimura and Kazue Ota: A Study on Equipment in Practice Room of Institutional Foodservice in Kagawa Nutrition University (in Japanese with English abstract), The Journal of Kagawa Nutrition University, Vol29, 97-101 (1998)

Fumiko Tonozuka, Keiko Miyoshi, Takeko Tani: Study on the production Control of Quick Chilling in Cook-Chill System (in Japanese with English abstract), Journal for the Integrated Study of Dietary Habits, Vol.9, 51-57(1999)

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

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

Junko Fujikura, Hiromi Ikeda, Shimako Muto, Kaori Horibata and Kazue Ota: Survey on the Use of Information and Communication Methods by Dietitians (in Japanese with English abstract), The Japanese Journal of Nutrition and Dietetics, Vol.61, 123-128(2003)

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