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日本食品保蔵科学会 | 論文
- Strage and sensory evaluation of awamori by outdated production with si-jiru process
- Relationship between fruit softening and the change of pectic or hemicellulosic compounds in cell wall of Japanese persimmon 'Hiratanenashi' treated with different methods for removing astringency
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- Effect of pectin Substance on Texture Profiles of Potatoes with Different Specific Gravity:Sutudies on the Processing Characteristics of Potatoes Part 3
- Protective Effects of Surfactants against Freezing Denaturation of Rabbit Myofibrils.
- Investigation of Changes in Free Fatty Acids Contents of Rice during Storage by HPLC Using 9-anthryldiazomethane
- Food Analysis Using Disposable Biosensor.
- Chemical Changes and Nutritive Value of Squid and Cod during Frozen Storage
- 実用規模修整空気システムCA(MASCA)貯蔵装置の開発とキャベツの貯蔵
- 修整空気システムCA貯蔵装置の改良 自動化.
- The influence of storage temperature to change of the lipids in Nameko mushroom during storage.
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- Postharvest ripening of pineapple fruits in terms of changes in some chemical constituents
- Keeping quality of green leaves of perilla (Perilla ocymoides L.) and flower buds of mioga (Zingiber mioga Rosc.).
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- Effect of Holding Condition before Freezing on Quality in Immature Black Soybeans 'Tanbaguro' Served as a Vegetable
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- Partial Seal Packaging as A New Type of Modified Atmosphere Packaging for Keeping Freshness of Chinese Chives (Allium tuberosum Rottler):Studies on the Development of Partial Seal Packaging, Part I