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-p2
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Host: The Japan Society of Cookery Science

Oral Presentation
Study on sensory attributes of chicken cooked in different cooking method
*Sachi Tanaka, Akiko Hayase, Teruhiko Hanasaka, Motoko Awazuhara, Keiko Hatae, Midori Kasai
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Keywords: chicken, cooking, temperature history, microwave oven
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[in Japanese]
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© 2007 The Japan Society of Cookery Science
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