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 : 2D-a1
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Host: The Japan Society of Cookery Science

Oral Presentation
Verification of penetration characteristics of sodium chloride and potassium chloride in tuna meat
*Masaaki Tagata, Jun Yamada, Hideki Matsuda
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Keywords: penetration characteristics, sodium chloride, potassium chloride, tuna meat
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[in Japanese]
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© 2009 The Japan Society of Cookery Science
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