Effects of cooking methods and quality of pork on palatability in school lunches

Presentation information

口頭発表

口頭発表 » 食物 - 調理・加工

Sun. May 28, 2023 2:45 PM - 3:30 PM L会場 (14号館145B)

座長：新田陽子（お茶の水女大）

3:00 PM - 3:15 PM

〇NOZAWA Hiroko¹, MURAMTSU Kanako¹, ABE Masako¹, WATANABE Yumi¹, AYABE Sonoko¹ (1. Takasaki University of Health and Welfare)

Keywords:school lunche, pork, sensory evaluation

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