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 : 2C-p8
Conference information

Host: The Japan Society of Cookery Science

Oral Presentation
Cooking characteristics of frozen whole egg and non frozen egg
*Mayumi Hayashi, Yoko Endo, Kazuko Ichikawa, Kazue Kawahara
Author information
Keywords: frozen whole egg, soup, evaluation of sensory test, viscosity, temperature
CONFERENCE PROCEEDINGS FREE ACCESS

Details
Download citation RIS

(compatible with EndNote, Reference Manager, ProCite, RefWorks)

BIB TEX

(compatible with BibDesk, LaTeX)

Text
How to download citation
Contact us
Abstract

[in Japanese]

Content from these authors
© 2006 The Japan Society of Cookery Science
Previous article Next article
Favorites & Alerts

Recently viewed articles
Share this page
feedback
 Top