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 : 2D-p6
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Host: The Japan Society of Cookery Science

Research Oral Presentations
Effect of boiling or pressure-cooking on digestion and absorption cobalamin compound from mackerel
*Hiromi Kittaka-Katsura, Miki Nakahigashi, Fumio Watanabe, Yoshihisa Nakano
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Keywords: cobalamin, cooking, digestion and absorption, Mackerel
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[in Japanese]

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© 2004 The Japan Society of Cookery Science
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