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-p4
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Host: The Japan Society of Cookery Science

Oral Presentation
Compare of free amino acid content of several kobu soups.
*Tomo Takehisa, Maiko Aoki, Chinatu Kasamatu, Motoko Takaoka
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Keywords: kobu, free amino acid, evaluation of sensory test, dashi
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[in Japanese]
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© 2007 The Japan Society of Cookery Science
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