Abstracts of the Annual Meeting of the Japan Society of Cookery Science
The Annual Meeting of the Japan Society of Cookery Science, 2002
Conference information

Host: The Japan Society of Cookery Science

Influence of fat and oil on the flavor of roux
from the viewpoint of sensory evaluation
Yukie Kato, Tomomi Gomado
Author information
Keywords: white roux, brown roux, flavor, fat and oil, sensory evaluation
CONFERENCE PROCEEDINGS FREE ACCESS

Pages 10

Details
Download citation RIS

(compatible with EndNote, Reference Manager, ProCite, RefWorks)

BIB TEX

(compatible with BibDesk, LaTeX)

Text
How to download citation
Contact us
Abstract
[in Japanese]
Content from these authors
© 2002 The Japan Society of Cookery Science
Previous article Next article
Favorites & Alerts

Recently viewed articles
Share this page
feedback
 Top