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-41
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Host: The Japan Society of Cookery Science

Poster Presentation
Effect of AKAZAKE(traditional kumamoto sake)on cooking characteristiccs and fishy odor control in grilled fish
*Misato Miyata, sachie Sainen, Machiko Mineki
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Keywords: AKAZAKE, grulled fishu, fishy, glaze, gloss
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[in Japanese]
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© 2014 The Japan Society of Cookery Science
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