1. Akiba, M., Motohiro, T., and Kimura, N. (1967). Permeation of seasoning materials and additives in manufacturing seasoned foods., Faculty of Fisheries, Hokkaido University, 18, 127-135. (in Japanese)
2. Hashiba, H., Gocho, H., and Komiyama, J. (2013). Dual mode diffusion and sorption of sodium chloride in pre-cooked potato (Solanum tuberosum L.). J. Food Res., 2, 66-79.
3. Japan Care Food Conference. Standard of Universal Design Food (2nd ed.), 2011.
4. Kajihara, R., Shibata, K., Nakatsu, S., Sakamoto, K., and Matsui, T. (2011). Reduction of angiotensin I-converting enzyme-inhibitory peptides in a freeze-thaw infusion-treated soybean. Food Sci. Technol. Res., 17, 561-565.
5. Kohyama, K. (2011). Constructing new food system in a super aging society., Food Develop., 46, 4-6. (in Japanese)