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-52
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Host: The Japan Society of Cookery Science

Poster Presentation
Tenderizing of meat by using maitake(Grifola frondosa) and application for cooking
*Mutsumi Hoshi, Kaoru Inoue, Yumie Kuwayama, Hajime Iwamori, Takako Yamazaki, Naoko Ito, Atsuko Murayama
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Keywords: maitake(Grifola flondosa), protease, Tenderizing of meat
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[in Japanese]
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© 2009 The Japan Society of Cookery Science
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