@article{oai:jissen.repo.nii.ac.jp:00001010,
 author = {数野, 千恵子 and 江端, 恵加 and 大森, 春美 and 高橋, 知恵 and 渡部, 絵里香 and 綿貫, 亜紀 and カズノ, チエコ and エバタ, アヤカ and オオモリ, ハルミ and タカハシ, チエ and ワタベ, エリカ and ワタヌキ, アキ and Kazuno, Chieko and Ebata, Ayaka and Omori, Harumi and Takahashi, Chie and Watabe, Erika and Watanuki, Aki},
 journal = {実践女子大学生活科学部紀要},
 month = {Mar},
 note = {P(論文), Alkaline electrolyzed water, acid electrolyzed water, reverse osmosis water (RO water), and tap water are used, and they are hanamaki and soup stock was prepared. About the hanamaki, fracture hardness and an organoleptic test were conducted and it examined which water is suitable. As a result, the clear difference by sample water was looked at by neither hardness nor the taste in the hanamaki. The soup stock was measured for the content of a nucleic acid system substance and free amino acid, and the color of soup and an organoleptic test were examined to see which water is suitable. The acid electrolyzed water which had extracted most mostly the content of inosinic acid and free amino acid. The organolepcit test was carried out to find which was the most delicious.},
 pages = {23--28},
 title = {電解生成水及びRO水の花巻およびスープストックへの適用},
 volume = {46},
 year = {2009}
}