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 : 1D-a1
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Host: The Japan Society of Cookery Science

Oral Presentation
Effect of the heating time on taste and texture of spf pork
*Hitoshi Mitsumori, Keiko Kamada
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Keywords: SPF-pork, rheology, sensory test
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[in Japanese]
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© 2009 The Japan Society of Cookery Science
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