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-48
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Host: The Japan Society of Cookery Science

Poster Presentation
Microstructural changes in post-lying hen meat immersed in diluted of the vinegar and liquid kiwi
*Yasuko Sato, Atsushi Suzuki
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Keywords: meat, post-laying hen, vinegar, kiwi, boil, immerse
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[in Japanese]
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© 2009 The Japan Society of Cookery Science
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