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日本食品保蔵科学会 | 論文
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- Effect of Frozen storage on Bread texture
- Changes in the Contents of Carbohydrates and Organic Acids in Fruit-Bodies of Maitake-Mushroom (Grifola frondosa (Fr.) S.F.Gray) during Storage.
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- The effect of the freezing and thawing methods on the rheology and gelatinization ratio of gelatinized starch.
- 近赤外分光法による農産物の非破壊品質評価
- The Changes of the Qualities during the Storages of Onions and the Suitable Properties for Onion Sautes.
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- 機能性を示す水とは?
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- Studies on parboiled rice - The cooking characteristics and the use as cooking rice for pilaf.:The cooking characteristics and the use as cooking rice for pilaf
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- Partial Seal Packaging for Keeping Freshness of Welsh Onions (Allium fistulosum L.) (Studies on the Development of Partial Seal Packaging, Part III):Studies on the Development of Partial Seal Packaging, Part III
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- Relationship between invertase activity and reducing sugar content of cold-stored Japanese processing potatoes
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- Control methods of environmental microorganisms. 2.
- Spray Application of Electrolyzed Acidic and Alkaline Water on Leeks for Reduction of Viable Bacteria and Growth Promotion
- Effects of cultivation methods and transportation period on the microbial counts in different tissues of carrots (Daucus carota L. var. sativ DC.)
- カキ'西条'の長期貯蔵に関する研究