The Annual Meeting of the Japan Society of Cookery Science, 2009
Session ID : 2P-33
Conference information
Host: The Japan Society of Cookery Science
Poster Presentation
Effects of the difference among a few kinds of water processing on the physical properties and preference for cooked foods
*Kumi Sato, Noriko Kita, Norie Nagatsuka, Kazuko Kato, Keiko Nagao, Masahiro Takeuchi
Author information
Keywords:
electrolyzed water,
tap water,
color tone,
sensory evaluation,
compressive stress,
heating operation
Details
