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SATO Sachiko

Faculty of Human Life Sciences
Department of Food and Health Sciences

SATO Sachiko

Position
Professor
Academic Degree
Ph.D
Research Areas
Cooking and processing, Food culture, Dietary education

Research Papers

Multiauthor Difference in the aroma components among fresh, natural-dried and cold-stored thyme, the Japan Socienty of Cookery Science. 42(3), 153-158(2009)

Multiauthor Effect of Odour-Active Compounds in Herbs on the Taste of Vinegar Dressing, the Japan Socienty of Cookery Science. 50(1), 13-19(2017)

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