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 : 2A-4
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Host: The Japan Society of Cookery Science

Oral Presentation
Assessment of root vegetables by near infrared spectroscopic method
Yoshiko Ouji, Kazuko Sutani, Ayako Nagao, *Hironori Masui
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Keywords: carrot, near infrared spectroscopic method, texture
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[in Japanese]
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© 2008 The Japan Society of Cookery Science
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