Abstracts of the Annual Meeting of the Japan Society of Cookery Science
The Japan Society Cookery Science
Session ID : 1P-26
Conference information

Host: The Annual Meeting of the Japan Society of Cookery Science, 2015

Poster Presentation
Feasibility study for fish soy sauce as reduced salt seasoning
*Kyoko Ishikawa, Shino Uchida, Haruka Sato, Toshihiko Ito, Takayuki Watanabe
Author information
Keywords: fish soy sauce, amino acid, salt reduction
CONFERENCE PROCEEDINGS FREE ACCESS

Details
Download PDF (233K)
Download citation RIS

(compatible with EndNote, Reference Manager, ProCite, RefWorks)

BIB TEX

(compatible with BibDesk, LaTeX)

Text
How to download citation
Contact us
Abstract
[in Japanese]
Content from these authors
© 2015 The Japan Society of Cookery Science
Previous article Next article
Favorites & Alerts

Recently viewed articles
Share this page
feedback
 Top