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 : 1P-30
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Host: The Japan Society of Cookery Science

Poster Presentation
Changes of Polyamine content and tenderizing of black soybeans in soak solution
*Chizuru Endo, Naoyoshi Nishibori, Toshiko Akatuki
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Keywords: black soybeans, soak solution, tenderizing, polyamine
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[in Japanese]
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© 2009 The Japan Society of Cookery Science
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