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-p4
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Host: The Japan Society of Cookery Science

Oral Presentation
The study on the inhibitory effects of dried bonito stock on lipid oxidation
Jun Yamada, *Eri Igarashi, Hideki Matsuda
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Keywords: dried bonito stock, anti-oxidative effect, lipid, peroxide value
CONFERENCE PROCEEDINGS FREE ACCESS

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[in Japanese]
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© 2009 The Japan Society of Cookery Science
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