Abstracts of the Annual Meeting of the Japan Society of Cookery Science
The Annual Meeting of the Japan Society of Cookery Science, 2007
Session ID : 1B-a2
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Host: The Japan Society of Cookery Science

Oral Presentation
Determination of terminology and procedure for sensory evaluation of French bread in Japan
*Fumiyo Hayakawa, Naoko Ukai, Junji Nishida, Kaoru Kohyama
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Keywords: French bread, sensory evaluation, descriptor, glossary
CONFERENCE PROCEEDINGS FREE ACCESS

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[in Japanese]
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© 2007 The Japan Society of Cookery Science
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