@article{oai:gifu-cwc.repo.nii.ac.jp:00000077,
 author = {堀, 光代 and Hori, Mistuyo},
 journal = {岐阜市立女子短期大学研究紀要, Bulletin of Gifu City Women's College},
 month = {},
 note = {In this study, we conducted a questionnaire survey to female junior college students on their purchase of commercially sold rice balls, and investigated at convenience stores the nutrients and the food additives indicated on the label with popular rice balls among those students. The results of the questionnaire survey showed that students buy rice balls two to three times a month, and two at a time. Tuna and mayonnaise ranked first both as their favorite filling and as the most frequently chosen filling. On the nutrition labels, the amounts of calories, protein, fat, carbohydrate and sodium were indicated. Tuna and mayonnaise had more fat than the other fillings examined here. An average of 5.5 kinds of food additives were found to be used, and a pH adjuster and seasonings such as amino acids were often included., In this study, we conducted a questionnaire survey to female junior college students on their purchase of commercially sold rice balls, and investigated at convenience stores the nutrients and the food additives indicated on the label with popular rice balls among those students. The results of the questionnaire survey showed that students buy rice balls two to three times a month, and two at a time. Tuna and mayonnaise ranked first both as their favorite filling and as the most frequently chosen filling. On the nutrition labels, the amounts of calories, protein, fat, carbohydrate and sodium were indicated. Tuna and mayonnaise had more fat than the other fillings examined here. An average of 5.5 kinds of food additives were found to be used, and a pH adjuster and seasonings such as amino acids were often included.},
 pages = {51--56},
 title = {市販おにぎりの栄養表示と食品添加物実態調査(1)},
 volume = {64},
 year = {2014},
 yomi = {ホリ, ミツヨ}
}