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 : 2A-p2
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Host: The Japan Society of Cookery Science

Oral Presentation
Salt-reducing effect of soup stock made from various dried fishes on japanese clear soup
*Yoshifumi Fujiwara, Yuuko Ooshima, Hitoshi Asada
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Keywords: salt-reducing effect, saltiness enhancement, soup stock, dried bonito, sensory evaluation
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[in Japanese]
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© 2012 The Japan Society of Cookery Science
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