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食品科学・調理科学（杉山 久仁子）
Showing the original Japanese · View translation
水蒸気を使うオーブン加熱と肉料理の仕上がりを調べた、調理学の研究室。
AboutAbout the lab
調理の理論から、身の回りの食べ物を見直す。
杉山久仁子教授の
高齢者の
杉山教授は
授業では、
Key terms
- スチームコンベクションオーブン
- 高温高湿度加熱が
できる オーブン。 業務用の 調理施設で 広く 使われている - 高温高湿度加熱
- 従来の
高温の 空気に よる 加熱に、 水蒸気が 凝縮する ときの 熱の 伝わりが 加わる 加熱
ResearchResearch themes
杉山教授の
MembersFaculty
- Professor杉山 久仁子
VoicesStudent voices
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