Abstracts of the Annual Meeting of the Japan Society of Cookery Science
2019 Annual Meeting of The Japan Society Cookery Science
Session ID : 2D-7
Conference information

Host: The Japan Society Cookery Science

Name : 2019 Annual Meeting of The Japan Society Cookery Science 2019

Location : [in Japanese]

Date : August 26, 2019 - August 27, 2019

Changes in physical characteristics and functional ingredient by different cooking of potatoes
*Atsuko Yamamoto, Michie Moriyama
Author information
Keywords: Potatoes, Physical characteristic, Vacuum cooking
CONFERENCE PROCEEDINGS FREE ACCESS

Details
Download PDF (76K)
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
© 2019 The Japan Society of Cookery Science
Previous article Next article
Favorites & Alerts

Recently viewed articles
Share this page
feedback
 Top