Abstracts of the Annual Meeting of the Japan Society of Cookery Science
The Annual Meeting of the Japan Society of Cookery Science, 2012
Session ID : 1C-a1
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Host: The Japan Society of Cookery Science

Oral Presentation
Prediction of glutamine acid changes during meat cooking based on mass transfer analysis
*Naomi Ishiwatari, Mika Fukuoka, Noboru Sakai
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Keywords: mass transfer analysis, darcy's law, meat cooking, glutamine acid
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[in Japanese]
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© 2012 The Japan Society of Cookery Science
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