Study of sensory evaluation method for eggs development using boiled egg

Presentation information

口頭発表

肉・魚介・卵・豆腐

Sat. Sep 3, 2022 9:10 AM - 9:55 AM C (A310)

座長:石川伸一(宮城大)

9:40 AM - 9:55 AM

*Yukako Shimizu¹, Yasunori Shimano², Kentaro Kouzai², Asuka Taniguchi¹, Rie Kobayashi¹ (1. TK Univ., 2. ID Inc.)

Keywords:chicken egg, feed, quality evaluation, sensory evaluation

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