Abstracts of the Annual Meeting of the Japan Society of Cookery Science
The Annual Meeting of the Japan Society of Cookery Science, 2004
Session ID : 2C-p1
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Host: The Japan Society of Cookery Science

Research Oral Presentations
Utilization of near infrared spectroscopy for quality of root crops
*Kazuko Sutani, Ayako Hiraoka, Hironori Masui
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Keywords: near infrared spectroscopy, taro tuber, cooking, breaking strength, starch
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[in Japanese]

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© 2004 The Japan Society of Cookery Science
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