Changes in volatile compounds of chinese herring (<I>Ilisha elongata</I>) during steam cooking

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-45

DOI https://doi.org/10.11402/ajscs.21.0.2045.0

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Host: The Japan Society of Cookery Science

Poster Presentation

Changes in volatile compounds of chinese herring (Ilisha elongata) during steam cooking

*Natsuki Ganeko, Ikuyo Kawakami, Yumi Ikegami, Yuuka Ohtsubo, Yuuko Yunoue, Naoko Kitano, Hideki Shiratsuchi

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Keywords: chinese herring, steam cooking, volatile compounds, SPME

CONFERENCE PROCEEDINGS FREE ACCESS

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Abstract

[in Japanese]

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© 2009 The Japan Society of Cookery Science

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