Abstracts of the Annual Meeting of the Japan Society of Cookery Science
The Annual Meeting of the Japan Society of Cookery Science, 2006
Session ID : 2A-a8
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Host: The Japan Society of Cookery Science

Oral Presentation
Factors influencing palatability of deep fried dish
*Megumi Murakami, Mami Ando, Tomoko Fujimura-Ito, Sachiyo Inoue, Natsuki Ganeko, Kaori Mukai-Kubo, Atsuko Kobayashi, Tayori Takechi, Sayuri Tsuyuguchi, Mitsuko Nakahara, Mayumi Nakahira, Yoshimi Hayashi, Tomoko Hara, Masae Matsui, Chie Mizuno, Chiho Myojin, Natsuko Yukawa, Tamako Nishiike-Wada
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Keywords: deep fried dish, palatability, frying oil, questionnaire survey, life span of frying oil
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[in Japanese]
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© 2006 The Japan Society of Cookery Science
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