*Naomi Shibata1, Yuriko Kato1 (1.Gifu University)
Session information
ポスター(研究発表)
肉・魚介・卵・豆腐
[P19~28]肉・魚介・卵・豆腐
*Hiroyuki Shidara1, Akiko Koizumi2, Machiko Mineki2 (1.Kewpie Corporation R&D division, 2.Tokyo Kasei Univ.)
*Yurika Kyan1 (1.Okinawa University )
*Akiko Koizumi1, Masayo Dai2, Machiko Mineki1 (1.Tokyo Kasei University, 2.Kokusai Gakuin Saitama College)
*Moka Orita1, Kazue Onuki2, Ryo Ioroi3, Tamao Noguchi4 (1.University of Tsukuba, graduate school, 2.Ibaraki Christian University, 3.Tokyo Healthcare University, 4. Tokyo Healthcare University, graduate School,)
*Ino Mutsumi1, Otomi Akiko1, Ohtomi Jun2 (1.Tokyo Kasei Gakuin University, 2.Kagoshima University)
*Anju Kuwamoto1, Miu Ando1, Mina Ogawa1, Ibuki Nakano1, Mayu Yamaguchi1, Kimie Kawachi1 (1.Kamakura Women's Univ.)
[P-26] Comparison of pressure heating and steam heating of mass cooking equipment (3)
-Effect of seasoning on the aroma component of block pork-
*Miyabi Nakamura1, Yu Iwatsuka1, Ami Sato1, Kimie Kawachi1, Keiko Yoshida1, Yoshiko Onaka1 (1.Kamakura Women's Univ.)
*Kayo Yonezawa1, Yoshimasa Tsujii2 (1.Tokyo Kasei Gakuin University, 2.Tokyo University of Agriculture)
*Yoshiko Tokita1, Nao Noda2, Shoko Handa2, Chie Kozaki2, Keiko Fujii2 (1.Komazawa Women's University, 2.Japan Women's University)