[SYB1] [B1] 地域食品研究のエクセレンス
（全国食品関係試験研究場所長会･農研機構食品研究部門･産官学連携委員会共催）

9:30 AM - 9:55 AM JST(12:30 AM - 12:55 AM UTC)

[SYB1-02] Development of soft-textured foods using the freeze-thaw infusion method, designed for room-temperature distribution

*Yujin Shigeta¹ (1. Hiroshima Prefectural Technology Research Institute Food Technology Research Center)

Keywords:

freeze-thaw infusion method,soft-textured foods,room-temperature distribution,canned food