[P19～28]肉・魚介・卵・豆腐

[P-23] Quality and properties of bread using liver oil extracted from non-toxic pufferfish

*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,)

Keywords:pufferfish liver oil, bread, sensory evaluation