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-a6
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Host: The Japan Society of Cookery Science

Oral Presentation
A processing method for yuzu marmalade using high pressure
*Hiroko Kuwada, Yuri Jibu, Ai Teramoto, Sachiko Makio, Mayumi Hayashi, Michiko Fuchigami
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Keywords: yuzu, pectin, high pressure, texture, structure, marmalade
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[in Japanese]
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© 2009 The Japan Society of Cookery Science
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