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-a3
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Host: The Japan Society of Cookery Science

Research Oral Presentations
Sensory characteristics and contents of some favorite ingredients of eggplant 'Taya' on traditional vegetables in Yamaguchi
*Tomoko Koda, Sumako Takahashi, Yuji Shigefuji, Masahiro Naito, Shigehiro Tone, Mami Ando, Yoko Adachi, Kazuko Shimada
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Keywords: Eggplant, Traditional vegetables, Palatability, Sensory evaluation, Pectin, Soluble sugar
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[in Japanese]
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© 2004 The Japan Society of Cookery Science
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