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 : 2A-a3
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Host: The Japan Society of Cookery Science

Oral Presentation
Free amino acid composition and bacteria isolated from furu
*Masako Ishikawa, Yuko Kawakami, Tokiko Mizuno, Chin-Chen Lin, Kenshirou Fujimoto, Kouji Yamada, Takeshi Sumino
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Keywords: furu, seasonin, salted fermented foods, free amino acids, bacteria
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[in Japanese]

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© 2009 The Japan Society of Cookery Science
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