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-60
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Host: The Japan Society of Cookery Science

Oral Presentation
Study on the Freshness Management of Cooking Ingredients with Near-Infrared Microscopic Mapping
*Toshio Kawano, Seiko Hashimoto, Yoshio Hikida
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Keywords: food loss, non-destructive measurement, near-infrared
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[in Japanese]
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© 2014 The Japan Society of Cookery Science
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