Abstracts of the Annual Meeting of the Japan Society of Cookery Science
The Annual Meeting of the Japan Society of Cookery Science, 2005
Session ID : P-16
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Host: The Japan Society of Cookery Science

Poster Session
Influence by low temperature keeping of shell egg on the taste of egg dishes
*TAKASHI KOJIMA, HIROSHI SHIMURA, AKIKO SUGIE, SHINOBU AOYAMA, KAZUYA YOSHIDA
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Keywords: Shell egg, Low temperature management, Boiled egg, Japanese style omelet, Food taste characteristic, Delicious
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[in Japanese]
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© 2005 The Japan Society of Cookery Science
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