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日本食品保蔵科学会 | 論文
- Report of IFT Japan Section Tour for Attending the 54th IFT Annual Meeting & Food Expo and Trend Investigation of Food Industries of USA and Canada
- Effect of different purchase period on the quality and shelflife of green peas (Pisum sativum L.).
- The effect of fluctuating temperature on the quality of fruits and vegetables during low temperature storage:I.Changing rate in internal temperature of fruits and vegetables
- Influence of cultivars and harvest maturity on the chilling sensitivity and on the effect of cold-shock treatment for preventing the chilling injury in Mume (Japanese apricot Prunus mume Sieb. et Zucc.) fruits.
- Keeping quality of Begonia(Begonia semperflorence Link et Otto) as the edible flower.
- Keeping quality of culinarly and salad herbs. Part. I. Mint species.:Part. I. Mint Species
- Changes of nitrite and nitrate contents in meat products without the addition of color former.
- The point at issue of freezing of prawns and the trend of marketing of frozen prawns in Japan.
- Effects of Cutting Modes and With or Without of Peel on the Changes of Physiological Activity and Quality in Fresh-cut Green Tip Banana Pulp:Studies on Physiological and Chemical Changes of Fresh-cut Bananas Part II
- Effect of Cold Storage on the Storage Character of Vegetable Cultured under Vinyl Film Covering:Changes of Quality and Ascorbic Acid Content of Sweet Pepper
- Alleviation of Chilling Injury of Ponkan Fruits by Using Sucrose Fatty Acid Esters.
- Studies on The Market Structure and the Direction of Frozen Foods
- Studies on Cookery of Frozen Spinach
- Effects of Polyethylene Packaging on the Occurrence of Rind-oil Spot and the Physiological and Chemical Changes in Tangor 'Kiyomi' Fruits.
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- The partial freezing preservation of foods.
- Studies on the changes of Ascorbic acid content in several vegetables during CA-storage
- :Part IV. Effect of harvest season on shelf life, sugar and phenol contents and polyphenol oxidase activity of Shii-take (Lentinus edodes (Berk.) Sing.)
- Studies on chilling sensitivity of some leafy vegetables
- Changes in Hardness and Pectic Substances of Mume Fruit during Maturation and Storage.