[P19～28]肉・魚介・卵・豆腐

[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.)

Keywords:Pork, Aroma component, Mass cooking