Abstracts of the Annual Meeting of the Japan Society of Cookery Science
The Annual Meeting of the Japan Society of Cookery Science, 2009
Session ID : 1C-a2
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Host: The Japan Society of Cookery Science

Oral Presentation
Effects of High Pressure Treatment on Physical and Sensory Properties of Processed Pork
*Yunjung Kim, Tadayuki Nishiumi, Hiro Ogoshi, Atsushi Suzuki
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Keywords: sodium hydrogen carbonate treatment, high-pressure treatment,, texture, mastication, sensory evaluation, taste
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[in Japanese]
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© 2009 The Japan Society of Cookery Science
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