Abstracts of the Annual Meeting of the Japan Society of Cookery Science
The Annual Meeting of the Japan Society of Cookery Science, 2014
Session ID : 2P-36
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Host: The Japan Society of Cookery Science

Poster Presentation
Tenderization of meef by injection of maitake(Grifola frondosa) extract, and change of meat protein
*Takako Yamazaki, Naoko Ito, Hajime Iwamori
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Keywords: meat, maitake, tenderization, protease
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[in Japanese]
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© 2014 The Japan Society of Cookery Science
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