[P19～28]肉・魚介・卵・豆腐

[P-24] Physical properties of cooked low/underutilized conger eel

*Ino Mutsumi¹, Otomi Akiko¹, Ohtomi Jun² (1.Tokyo Kasei Gakuin University, 2.Kagoshima University)

Keywords:Unutilized fish, Low utilized fish, Seafood , Deep-sea fish , Physical properties, Cooking