@article{oai:sanotan.repo.nii.ac.jp:00000061,
 author = {藤田, 睦 and 山崎, 敬子},
 issue = {24},
 journal = {佐野短期大学研究紀要},
 month = {Mar},
 note = {Tochigi, the largest strawberry-producing prefecture, is advertising strawberry, researching andimproving breed of it, to suit people's favorite recently. The produced strawberry is used for processing,not only for raw. During this research we developed products using strawberries for processing,and made strawberry sushi and strawberry dressing sauce.We had a sensory evaluation for sushi rice to clarify these products' tastes and feel in the mouth.As a result of sensory evaluation, "5% strawberry sushi" got stable evaluation and efficacy wasapproved from both aspects of value and price. Also, in the strawberry dressing, with three adjustedmixture patterns, evaluation tended to be higher. In color aspect, vivid one was preferred, and in taste,too strong flavor was not perfered., 11, KJ00008714919, 資料},
 pages = {81--88},
 title = {トチギケンサン イチゴ オ リヨウ シタ チョウリ カコウヒン ノ カイハツ},
 year = {2013},
 yomi = {フジタ, ムツミ and ヤマザキ, ケイコ}
}