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-a5
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Host: The Japan Society of Cookery Science

Oral Presentation
Effect of water hardness on tenderness of cooked beef meat
*Megumi Murakami, Haruka Fukiyama, Ritsuko Iwai, Manami Sakai, Hitomi Kira
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Keywords: water hardness, beef meat, calcium, collagen, tenderness
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[in Japanese]
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© 2012 The Japan Society of Cookery Science
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