Abstracts of the Annual Meeting of the Japan Society of Cookery Science
The Japan Society Cookery Science
Session ID : 2A-a2
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Host: The Annual Meeting of the Japan Society of Cookery Science, 2015

Oral Presentation
Improvement of palatableness and the nourishment function of the cooking product with the steam convection oven
*Atsuko Yamamoto, Michie Moriyama
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Keywords: steam convection oven, nourishment function, sensory evaluation
CONFERENCE PROCEEDINGS FREE ACCESS

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[in Japanese]
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© 2015 The Japan Society of Cookery Science
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