Formalization and classification of dishes by observations on structure in food tissues

Abstracts of the Annual Meeting of the Japan Society of Cookery Science

The Japan Society Cookery Science

Session ID : 2P-47

DOI https://doi.org/10.11402/ajscs.27.0_196

Conference information

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

Poster Presentation

Formalization and classification of dishes by observations on structure in food tissues

*Konatsu Sarudate, Kuniko Umino, Reiko Koizumi, Masahiro Sumi, Shin-ichi Ishikawa

Author information

Keywords: classification, dish, structure

CONFERENCE PROCEEDINGS FREE ACCESS

Details

Abstract

[in Japanese]

Content from these authors

© 2015 The Japan Society of Cookery Science

Favorites & Alerts

Related articles

Recently viewed articles

Top