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-13
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Host: The Japan Society of Cookery Science

Poster Presentation
Improvement of MTT-type biothermometer for fish freshness of fish meat for implementation
*Yutaro Kameyama, Takuya Kondo, Naoko Hamada
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Keywords: biothermometer, freshness, accumulated temperature, usable temperature, color optical level
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[in Japanese]
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© 2011 The Japan Society of Cookery Science
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