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-17
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Host: The Japan Society of Cookery Science

Poster Session
The Influence of Heating Temperature and Time on Rheological Properties of Hen's Boiled Egg
*Atsuko Akutsu, Ayumi Otake, Kunio Nakamura
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Keywords: hen's egg, thermal denaturation, rheology
CONFERENCE PROCEEDINGS FREE ACCESS

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[in Japanese]
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© 2005 The Japan Society of Cookery Science
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