@article{oai:sanotan.repo.nii.ac.jp:00000158,
 author = {野中, 春奈},
 issue = {31},
 journal = {佐野日本大学短期大学研究紀要, Sano nihon university college bulletin},
 month = {Mar},
 note = {The project to reduce kitchen refuse and compost garbage was put into practice during the cooking practicum. In order to make this project successful, the instructions given to students were carefully considered. At the end of the practicum, the amount of food waste used for composting by each group
was different. After reviewing participant data, differences in the amount of food waste was found to be due to failure to separate types of food waste, manner of draining foods, differing cooking techniques, and the use of“ waste reduction recipes”.},
 pages = {73--81},
 title = {調理実習における生ごみ堆肥化に向けた取り組み},
 year = {2020},
 yomi = {ノナカ, ハルナ}
}