スポンサーリンク
日本食品保蔵科学会 | 論文
- タイトル無し
- Time-temperature Tolerance for Keeping Quality of Fresh Fruits and Vegetables Part IV.Time-temperature tolerance of young sprout:('Myôgadake') and scape ('Hanamyôga') of Myôga (Zingiber mioga Rosc.)
- Fungal growth at low temperatures.
- Changes in the carbohydrates contents in fruit-bodies of Shiitake-mushrooms [Lentinus edodes (Berk.) Sing.] during post-harvest storage.
- The Effect of Manufacturing Conditions on the Hardness and Pectic Substances in Salted Small Mume Fruit by the Brine Salting Method.
- グルコサミン褐変物質の有機溶媒およびTLC分画物の抗酸化性
- タイトル無し
- タイトル無し
- Quality maintenance and stresses of vegetables and fruits.
- タイトル無し
- タイトル無し
- タイトル無し
- Changes in the organic acids contents in fruit-bodies of Shiitake-mushrooms[Lentinus edodes(Berk.) Sing.] during post-harvest storage.
- 品種の異なった実エンドウの品質と貯蔵性
- Changes of Chemical Constituents in Small Mume Fruit during Growth and Maturaion.
- The Use of Low Temperature for Tukemono. Pickles of blode Vegetables.:Pickles of blode Vegetables
- タイトル無し
- Changes in the organic acids contents in fruit-bodies of Hiratake-mushrooms[Pleurotus ostreatus(Fr.) Quel] during post-harvest storage.
- Mechanism of ice-crystalization and freez concentration.
- A Report of IFT Japan Section Tourfor Attending The 52 nd IFT Annual Meeting & Food Expo and Trend Investigation of the Food Industry of USA