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-p3
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Host: The Japan Society of Cookery Science

Oral Presentation
Characteristics of Light Color Soy Sauce in seasoning
Study of saltiness enhancement by a conbination Light Color Soy Sauce and Japanese soup stock
*Tomoko Kobayakawa, Yuko Kneshiro, Yuko Nagatani, Ryoichi Tsukiyama
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Keywords: light color soy sauce, Japanese soup stock, probit, saltiness enhancement
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[in Japanese]
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© 2009 The Japan Society of Cookery Science
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