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-p1
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Host: The Japan Society of Cookery Science

Oral Presentation
Changes of tasty components of chicken cooked in different cooking method
*Motoko Awazuhara, Sachi Tanaka, Akiko Hayase, Teruhiko Hanasaka, Keiko Hatae, Midori Kasai
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Keywords: chicken, glutamic acid, IMP, cooking
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[in Japanese]
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© 2007 The Japan Society of Cookery Science
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