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-10
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Host: The Japan Society of Cookery Science

Oral Presentation
On the softening technology of food using the shock wave
*Ayumi Takemoto, Hironori Maehara, Toshiaki Watanabe, Shigeru Itoh
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Keywords: shockwave, softening, non-heating
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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