Abstracts of the Annual Meeting of the Japan Society of Cookery Science
The Annual Meeting of the Japan Society of Cookery Science, 2002
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Host: The Japan Society of Cookery Science

Cooking Quality of Japanese Chestnut (Castenea Crenata Sieb. et Zucc. )
Mitsuko Ukai, Yumiko Koita, Masako Tamaki, Youji Satomi
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Keywords: Japanese Chestnut, Cooking Quality, Preservation
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Pages 38

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[in Japanese]
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© 2002 The Japan Society of Cookery Science
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