@article{oai:nara-edu.repo.nii.ac.jp:00012043,
 author = {津田, 淑江 and 大家, 千恵子 and 瀬戸, 美江 and 久保倉, 寛子 and 稲葉, 敦},
 issue = {3},
 journal = {日本LCA学会誌},
 month = {Jul},
 note = {The study examined the volume of Life Cycle CO2 emission from Japanese, Western and Chinese dishes that are daily consumed by the Japanese, especially it compared the volume of CO2 emission depending upon a different cooking process. The results of the analysis revealed as follows. 1. CO2 emission is greatly influenced by the purchase of in-season product and the use of food ingredients produced in nearby prefecture. 2. It is clear that the size of cooking pot, adjustment of cooking temperature, whether or not to use a pot cover while cooking could affect on the reduction of CO2 emission. It is necessary to devise suitable cooking process for CO2 emission reduction because CO2 emission could be increased depending on certain cooking process such as boiled or steamed. The volume of C02 discharged from cooking by one household is limited; however it becomes larger when taking the total number of Japanese households into account. (49,530,000 according to 2005 census) It is evident that every household should concern on CO2 emission from cooking since it could reduce the environmental burdens.},
 pages = {288--297},
 title = {調理時におけるライフサイクルCO2排出量の実践的定量},
 volume = {2},
 year = {2006}
}