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

The Condition for Preparing of Rusk containing Refined Tobiko and Its Properties
Tomoko Kimura, Tomoko Kato, Kiyoshi Kameda, Hiroko Sasaki, Tatsuyuki Sugahara
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Keywords: refined Tobiko, rupture characteristics, ultrasonication, quality evaluation, rusk
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Pages 99

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