[P43～62]調理方法

[P-43] Effect of vacuum treatment and subsequent heating on the quality of fruit red wine compote

*Goto Takako¹, Takahashi Hidehito², Watabe Seiichi³, Satou Eigi³ (1.Toyo College of Food Technology, Retired, 2.Toyo College of Food Technology, 3.Nippon Steel Stainless-Working Corporation)

Keywords:vacuum treatment, heat, compote