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 : 2P-47
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Host: The Japan Society of Cookery Science

Poster Presentation
Effect of preparation method on glutamic acid content in dried bonito-konbu kelp soup stock
*Tomoko Koda, Mami Ando, Yoshiko Goto
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Keywords: soup stock, dried bonito, konbu kelp, glutamic acid
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[in Japanese]
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© 2009 The Japan Society of Cookery Science
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