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 : 2E-a2
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Host: The Japan Society of Cookery Science

Oral Presentation
Comparison of gas and induction-heating cooking about the absorption of sodium chloride to Japanese radish and the change of that texture
Modeleld "Buri-daikon" (2)
Sumi Sugiyama, *Kazumasa Mizuo, Manami Imaoka, Rieko Tsuru, Yoshiteru Mizuma
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Keywords: Japanese radish, sodium chloride, texture, gas cooking, induction-heating cooking
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[in Japanese]
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© 2009 The Japan Society of Cookery Science
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