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 : 1C-a1
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Host: The Japan Society of Cookery Science

Research Oral Presentations
Relationship between consumer preference and physicochemical properties of banana
*yoshiko shimada, kumiko iijima, fumiko konishi, michiyo kumagai, toshiko fukunaga, midori kasai, keiko hatae
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Keywords: banana, sensory evaluation, ratio of sugar to acids, physical properties
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[in Japanese]

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© 2004 The Japan Society of Cookery Science
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