[3Fa01-10] 感性評価，官能評価

9:15 AM - 9:30 AM JST(12:15 AM - 12:30 AM UTC)

[3Fa02] Palatability and physical and chemical properties of Chinese noodles mixed with various fish flours

*Natsuki Ganeko¹, Hiroto Yonahara¹, Asahi Takechi¹, Kousei Mitsuji¹, Akie Kawasaki¹ (1. Fukuyama University)

Keywords:

fish flour,sensory evaluation