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 : 1E-a3
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Host: The Japan Society of Cookery Science

Research Oral Presentations
How the degree of boil collapse differs depending with the added seasoning quantities
*ASAKO TAMURA, IKIKO KINOSHITA, MAI SASAKI, KAZUNORI SUZUKI
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Keywords: seasoning, potate, boil-collapse, microstructure
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[in Japanese]
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© 2004 The Japan Society of Cookery Science
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