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-p4
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Host: The Japan Society of Cookery Science

Research Oral Presentations
Effect of the addition of sucrose on the quality of high-pressure-frozen agar gel with high visco-elasticity
*Ai Teramoto, Michiko Fuchigami
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Keywords: agar, gel, sucrose, high pressure, freezing, visco-elasticity
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[in Japanese]
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© 2004 The Japan Society of Cookery Science
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