Abstracts of the Annual Meeting of the Japan Society of Cookery Science
The Annual Meeting of the Japan Society of Cookery Science, 2011
Session ID : A2a-4
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Host: The Japan Society of Cookery Science

Poster Presentation
The change of odorous components and free amino acids in the Misodzuke skipjack with ginger added
*Kaori Yamazaki, Noriko Akaishi, Suzuko Hokanishi, Keiko Nagao
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Keywords: skipjack, miso, ginger, odorous component, free amino acid
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[in Japanese]
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© 2011 The Japan Society of Cookery Science
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