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-p6
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Host: The Japan Society of Cookery Science

Oral Presentation
A function of dark meat in flavor development of katsuobushi
*Morihiko Sakaguchi, Tetsuyo Ishimura, Reiko Okuda, Yuka Matsuda, Nozomu Oginome, Tatsuhito Yoshioka
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Keywords: katsuobushi, dark meat, ordinary meat, flavor, extract
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[in Japanese]
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© 2009 The Japan Society of Cookery Science
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