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-5
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Host: The Japan Society of Cookery Science

Oral Presentation
Effect of temperature on lipid oxidation and fatty acid composition in Hatahatazushi during preservation
*Sachiko Matsumoto
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Keywords: Hatahatazushi, Mackerelzushi, Lipid oxidation, Acid value, Fatty and composition
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[in Japanese]
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© 2008 The Japan Society of Cookery Science
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