Abstracts of the Annual Meeting of the Japan Society of Cookery Science
The Annual Meeting of the Japan Society of Cookery Science, 2008
Session ID : 1D-4
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Host: The Japan Society of Cookery Science

Oral Presentation
Extractive components in hot-water extracts of short-neck clam and investigation of freezing and cooking conditions
*Chie Yoneda
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Keywords: short-neck clam, extractive components, freezing
CONFERENCE PROCEEDINGS FREE ACCESS

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[in Japanese]
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© 2008 The Japan Society of Cookery Science
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