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-p5
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Host: The Japan Society of Cookery Science

Oral Presentation
Inhibitory effect to the taste and the olfaction of acid by addition of dried bonito stock"Katsuo-dashi",and the influence of the buffering action (part_II_)
Jun Yamada, *Noriko Tokunaga, Hideki Matsuda
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Keywords: katsuo-dashi, buffering action, sourness, acid smell, taste sensor
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[in Japanese]
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© 2009 The Japan Society of Cookery Science
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