The Annual Meeting of the Japan Society of Cookery Science, 2010
Session ID : 1B-a1
Conference information
Host: The Japan Society of Cookery Science
Oral Presentation
Analysis of taste of whale sauce as new seasoning and change in chemical composition during fermentation
Kazuki Harada, *Hiromi Kuwahata, Toshimichi Maeda, Yoshiro Hasegawa, Mako Shimoda, Keiko Hammyo, Kazuo Aritomi, Junya Tanaka, Atsuko Takeshita, Yukie Kawamura, Fumito Omata, Takeo Koizumi
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