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-a2
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Host: The Japan Society of Cookery Science

Oral Presentation
Effects of frying conditions on structural change of fried chicken meat
*Atsuko Kobayashi, Kiyotaka Miake, Masaaki Sugiyama, Takahiko Higasa, Tomoko Fujimura-Ito
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Keywords: deep-fried food, structure, DSC, SEM
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[in Japanese]
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© 2009 The Japan Society of Cookery Science
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