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-11
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Host: The Japan Society of Cookery Science

Poster Presentation
Comparison of volatile aromatic components of farm-raised ayu during filter water of river through the charcoal
*sachiko Sato, sachiko Oda, kazuo Shindo, akira Motohishi, tadashi Hanazato, chieko Kazuno
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Keywords: volatile aromatic components, ayu, solid-phase microextraction, sensory date
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[in Japanese]
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© 2011 The Japan Society of Cookery Science
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