The Annual Meeting of the Japan Society of Cookery Science, 2004
Session ID : 1B-a1
Conference information
Host: The Japan Society of Cookery Science
Research Oral Presentations
Change of Nutritional components of "nakaniku" during Low temperature steam cooking
*Takako Yamazaki, Hajime Iwamori, Naoko Ito, Yasuo Hotta, Atsuko Murayama, Issey Hirayama
Author information
Keywords:
Low temperature steam cooking,
Nutritional components,
hard tissue,
Sensory evaluation,
physical properties
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