[P43～62]調理方法

[P-54] Cooking properties of strawberry compote prepared by sous vide

*Akiko Ohsuga¹, Kyoko Masaki¹, Emiko Kouda¹, Ryoko Takahashi¹, Chie Kozaki¹, Keiko Fujii¹ (1.Japan Women's University)

Keywords:strawberry, compote, sous vide, boiling, microwave, physical properties, sensory evaluation