Abstracts of the Annual Meeting of the Japan Society of Cookery Science
The Annual Meeting of the Japan Society of Cookery Science, 2013
Session ID : 2B-p1
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Host: The Japan Society of Cookery Science

Oral Presentation
Properties of matter evaluation of a menu and the ingredient materials corresponding to the eating function
*Yuko Nakayama
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Keywords: Eating function, Development food, Properties of matter evaluation, Food form
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[in Japanese]
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© 2013 The Japan Society of Cookery Science
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