The Annual Meeting of the Japan Society of Cookery Science, 2009
Session ID : 2E-p4
Conference information
Host: The Japan Society of Cookery Science
Oral Presentation
Change in the ORAC value during commercial fermentation and sensory evaluation by consumers on whale sauce as a new seasoning
*Yukie Kawamura, Kazuki Harada, Fumito Omata, Toshimichi Maeda, Yoshiro Hasegawa, Takushi Tokunaga, Ayaka Fujikawa, Mako Shimoda, Rie Date, Eriko Hayashi, Misaki Nomura, Kenta Tamai, Hiroyuki Doi, Takeo Koizumi
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