文章基本信息

标题：新潟産水稲粳米の食味に関する研究 (第5報)
本地全文：下载
作者：倉沢文夫 ; 伊賀上郁夫 ; 早川利郎等
期刊名称：日本栄養・食糧学会誌
印刷版ISSN：0287-3516
电子版ISSN：1883-2849
出版年度：1963
卷号：16
期号：2
页码：91-96
DOI：10.4327/jsnfs1949.16.91
出版社：Japanese Society of Nutrition and Food Science
摘要：The cooked rices were classified in two groups according to their eating qualities (stickiness, off-flavor, color). One of them was sticky, off-flavor and transparent, and the other was less sticky, less off-flavor and white. The former was more fitted for Japanese gout than the lattes in these qualities. Rices of superior quality were Norin No.1, Koshihikari, Koshiziwase, Yatikogane, and Koshisakae and those of poor quality were Norin No.43, Nihonkai, Yoneyama, Shin No.7, Norin No.41, Hokuriku No.52, San-in No.52, Mihonishiki, and Tangin. The observed values for eating quality were subjected to statistical analysis, and it was recognized that there were slight personal differences between observers and there were great differences between varieties. The results reported in part 1 and part 2 were re-confirmed.