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-25
Conference information

Host: The Japan Society of Cookery Science

Poster Presentation
Examination of the cooking conditions with improved antioxidative activity of a potato dish
Machiko Maezawa, Rie Awatsuhara, Kumi Ishitani (Sato), Nobuyuki Endo, Kazuki Harada, *Keiko Nagao
Author information
Keywords: potato, boil, KITAAKARI, parsley, peroxyl radical scavenging activity
CONFERENCE PROCEEDINGS FREE ACCESS

Details
Download PDF (127K)
Download citation RIS

(compatible with EndNote, Reference Manager, ProCite, RefWorks)

BIB TEX

(compatible with BibDesk, LaTeX)

Text
How to download citation
Contact us
Abstract
[in Japanese]
Content from these authors
© 2012 The Japan Society of Cookery Science
Previous article Next article
Favorites & Alerts

Recently viewed articles
Share this page
feedback
 Top