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 : 2P-21
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Host: The Japan Society of Cookery Science

Poster Presentation
Chenges in collagen fibers by heated in post-lying hen meat immersed in diluted vinegar and kiwi solution
*Yasuko Sato, Atsushi Suzuki
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Keywords: post-laying hen, vinegar, kiwi, collagen, heated meat
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[in Japanese]
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© 2012 The Japan Society of Cookery Science
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