|
KIMURA Yasumi
Department Hiroshima shudo University The Faculty of Health Sciences Position Professor |
|
| Date | 2013/09 |
| Presentation Theme | The relationship between pectic compositions of dried stem-lettuce (Yama-Kurage) and difficulty in cooking |
| Conference | 第20回国際栄養学会議(IUNS 20th International Congress of Nutrition) |
| Conference Type | International |
| Presentation Type | Speech (General) |
| Contribution Type | Collaborative |
| Venue | スペイン グラナダ (Granada Congress Centre) |
| Publisher and common publisher | Michiko Fuchigami, Hiroko Kuwada, Kayoko Ishii, Yasumi Kimura, Chisako Takahashi, S. Hiramatsu, Y. Jibu, M. Tabuchi , A. Teramoto |
| Details | ヤマクラゲ（乾燥ステムレタス）の煮熟軟化とペクチンの関係;主催者：国際栄養学会 |