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-a5
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Host: The Japan Society of Cookery Science

Oral Presentation
The change of gustatory componen of mashroom and shiitake mushroom by the difference in the drying conditions t
*Hidetoshi Aoki, Yuu Daikokuya, Yusuke Ebina, Naoki Naijyou
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Keywords: drying, mushroom, gustatory component, ultraviolet rays
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[in Japanese]
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© 2009 The Japan Society of Cookery Science
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