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 : 2D-a3
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Host: The Japan Society of Cookery Science

Oral Presentation
Improvement in flavor of kamaboko through the addition of emulsified foods
*Tomoko Koba, Tomofumi Kimura, Naoto Horii, Takuya Yanagisawa, Takashi Kojima, Yasuhiko Shigematsu, Mineo Hasegawa
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Keywords: emulsified foods, egg, kamaboko, fishy odor
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[in Japanese]
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© 2007 The Japan Society of Cookery Science
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