@article{oai:tsc.repo.nii.ac.jp:00002075,
 author = {富吉, 靖子 and 宇山, 薫 and トミヨシ, セイコ and ウヤマ, カオル and TOMIYOSHI, SEIKO and UYAMA, KAORU},
 journal = {聖徳栄養短期大学紀要},
 month = {Dec},
 note = {P(論文), The research has been conducted to determine the effect on heating (cooking) with different kinds of pan. By some experiments it has been proved that in short-time cooking the speed of heating is higher and energy consumption is less with enameled pans, stainless-steel pans and aluminum pans ; as for heat insultation, pyroceram pans and stainless-steel pans are effective.},
 pages = {26--34},
 title = {各種鍋の加熱過程について},
 volume = {23},
 year = {1992}
}