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-a8
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Host: The Japan Society of Cookery Science

Research Oral Presentations
Antimold activity used as nature food additives(preservative)
*ASAKO MAKI, MEGUMI SEKIGUTI, MOTOHIRO NISHIJIMA
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Keywords: Red pepper extract, Pectin digests, polylysine, Milt protein, Antimold activity, preservative
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[in Japanese]
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© 2004 The Japan Society of Cookery Science
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