Investigation of the Reliability and Validity for Developing Fun Cooking Scale
Author:
Affiliation:
1. Graduate School of Science and Engineering, Chuo University
2. Nichirei Corporation
3. Research and Development Initiatives, Chuo University
Publisher
Japan Society of Kansei Engineering
Link
https://www.jstage.jst.go.jp/article/jjske/19/1/19_TJSKE-D-19-00023/_pdf
Reference37 articles.
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2. [2] Gros, J. N., et al.: Warmed‐over flavor development in beef patties prepared by three dry heat methods. Journal of Food Science, 51(5), pp.1152-1155, 1986.
3. [3] Fryer, P. J., and Robbins, P. T.: Heat transfer in food processing: ensuring product quality and safety. Applied Thermal Engineering, 25(16), pp.2499-2510, 2005.
4. [4] 農林水産省：水産白書．［cited 2019 4］；Available from： http://www.jfa.maff.go.jp/j/kikaku/wpaper/h24/attach/pdf/04_1shou.pdf（2012.07.05閲覧）．
5. [5] Minami, Y., et al.: Mental representation of domestic cooking operations among Japanese consumers. International Journal of Gastronomy and Food Science, 13, pp.38-46, 2018.
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