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-a2
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Host: The Japan Society of Cookery Science

Oral Presentation
Quality evaluation of Hamburg steak added soybean products
*Misuzu Matsumoto
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Keywords: Hamburg steak, soybean products, physical properties, sensory evaluation
CONFERENCE PROCEEDINGS FREE ACCESS

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[in Japanese]
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© 2012 The Japan Society of Cookery Science
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