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 : 1D-a3
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Host: The Japan Society of Cookery Science

Oral Presentation
Optimum frying time for shallow-frying and its problems
*Mayumi Nakahira, Mami Ando, Tomoko Fujimura-Ito, Jun Imagi, Satomi Eguchi, Kaori Mukai-Kubo, Hitoshi Takamura, Sayuri Tsuyuguchi, Tomoko Hara, Chie Mizuno, Chiho Myojin, Megumi Murakami, Tamako Nishiike-Wada
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Keywords: shallow-frying, deep-frying, fried food, dehydration ratio, sensory evaluation
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[in Japanese]
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© 2014 The Japan Society of Cookery Science
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