Chemical Reactions Accelerated by Freezing.
- 期刊名称journal of the japanese society for cold preservation of food
- 作者TAKENAKA, Norimichi
- 卷第21卷
- 期第3期
- 印刷ISSN0914-7675
- 电子ISSN2186-1269
- 文件大小1175.96KB
- 发表时间1995
- DOI10.5891/jafps1987.21.143
- 页码143-151
Contents of Ascorbic Acid and Ascorbate Oxidase Activity in Fresh Herbs.YAMAWAKI, Kazuki; MORITA, Noriko; MURAKAMI, Kouichi; MURATA, Takao · NIPPON SHOKUHIN KOGYO GAKKAISHI · 1993
Effect of Conditioning at Different Temperatures and Humidities on Quality of Several Varieties of Citrus Fruits.Murata, Takao; Yamawaki, Kazuki · Engei Gakkai zasshi · 1992
Deterioration of Beer Quality.TAKENAKA, Hirotaka · journal of the japanese society for cold preservation of food · 1995
Evaluation for Meat Quality.IRIE, Masakazu · journal of the japanese society for cold preservation of food · 1996
Quality of Mango Fruit. (I).KITAO, Jiroh · journal of the japanese society for cold preservation of food · 1993
Merchandising of Frozen Rice Foods.MIYAZIMA, Masaaki · journal of the japanese society for cold preservation of food · 1993
Chemical Reactions Accelerated by Freezing.TAKENAKA, Norimichi · journal of the japanese society for cold preservation of food · 1995
Quality of Mango Fruit III.KITAO, Jiroh · journal of the japanese society for cold preservation of food · 1994
Fungal growth at low temperatures.THUBAKI, Keishuke · journal of the japanese society for cold preservation of food · 1990
Quality of Mango Fruit(II).KITAO, Jiroh · journal of the japanese society for cold preservation of food · 1993