The Annual Meeting of the Japan Society of Cookery Science, 2022

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口頭発表

肉・魚介・卵・豆腐

C‐4,5,6

Sat. Sep 3, 2022 10:05 AM - 10:50 AM C (A310)

座長:菊崎 泰枝(奈良女子大)

10:05 AM - 10:20 AM

[C-4] Effect of holding time at the same temperature in low-temperature cooking of chicken

*Naoko Tatsuguchi1, Yanagisawa Yukie1 (1. Wayo Women's University)

Keywords:Chicken, Low-temperature cooking, Holding time

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