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-44
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Host: The Japan Society of Cookery Science

Poster Presentation
Changes of the components of fish under cryopreservation
*Kaori Mukai Kubo, Megumi Kjihara, Rieko Nakata, Masako Horikoshi
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Keywords: fish, cryopreservation, lipid oxidation, free amino acid, volatile constituent, drip
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[in Japanese]
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© 2009 The Japan Society of Cookery Science
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