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 : 2D-p1
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Host: The Japan Society of Cookery Science

Oral Presentation
Effects of the addition of bread crumbs on textural properties of low-sodium beef patties
*Akane Matsumoto, Tomoko Asai, Chinami Ishibashi, Sumi Sugiyama
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Keywords: beef patty, bread crumbs, texture
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[in Japanese]
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© 2014 The Japan Society of Cookery Science
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