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-a3
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Host: The Japan Society of Cookery Science

Oral Presentation
Meat tenderizing effect of vinegar on cooking
*Yasushi Ogasawara, Chiho Okada, Hirofumi Akano, Keiko Hatae
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Keywords: vinegar, meat, texture, cooking
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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