Quality Evaluation of Tomato Fruits by Specific Gravity and Color
スポンサーリンク
概要
著者
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Hu Wenzhong
Laboratory Of Postharvest Science Division Of Bioproduction System Science Department Of Bioproducti
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Uchino T
Laboratory Of Postharvest Science Devision Of Bioproduction System Science Departmetn Of Bioproducti
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Uchino Toshitaka
Faculty Of Agriculture Kyushu University
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Uchino Toshitaka
Laboratory Of Postharvest Scinece Division Of Bioproduction System Sciene Department Of Bioproductio
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YASUTAKE Hayato
Laboratory of Postharvest Science, Division of Bioproduction System Science, Department of Bioproduc
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Yasutake Hayato
Laboratory Of Postharvest Science Division Of Bioproduction System Science Department Of Bioproducti
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UCHINO Toshitaka
Laboratory of Postharvest Science, Faculty of Agriculture, Kyushu University
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- Respiration and Quality of Fresh-cut Cabbages in Modified Atmosphere Packaging
- Inactivation Effect of Infrared Radiation Heating on Bacterial Spores Pretreated at Various Water Activities
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