ShareEffect of air-exposure at low temperature on quality of shredded cabbage. Studies on the physiological and chemical changes in shredded cabbage. 1.
[In Japanese. / En japonais.]
Author(s) : ABE K., TAKAHASHI T.
Type of article: Article
Details
- Original title: [In Japanese. / En japonais.]
- Record ID : 1995-2312
- Languages: Japanese
- Source: Nippon Shokuhin Kogyo Gakkai-Shi - vol. 41 - n. 1
- Publication date: 1994
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Indexing
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Themes:
Food quality and safety. Microbiology;
Vegetables - Keywords: Physiological property; Oxygen; Cabbage; Mince; Temperature; Organoleptic property; Vegetable
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SHREDDED VEGETABLES.
- Author(s) : SHINA T.
- Date : 1989
- Languages : Japanese
- Source: Refrigeration - vol. 64 - n. 737
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Temperature of broccoli florets at time of pack...
- Author(s) : FORNEY C. F., RIJ R. E.
- Date : 1991
- Languages : English
- Source: HortScience - vol. 26 - n. 10
View record
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Storage of shredded cabbage under a dynamically...
- Author(s) : KAJI H., UENO M., OSAJIMA Y.
- Date : 1993
- Languages : English
- Source: Biosci. Biotechnol. Biochem. - vol. 57 - n. 7
View record
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Physiological development of fruits and vegetab...
- Author(s) : GORINI F.
- Date : 1990
- Languages : Italian
- Source: Ann. IVTPA - vol. 21
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PHYSICAL AND CHEMICAL PROPERTIES OF QUICK-FROZE...
- Author(s) : LENARTNE-DEVANYI M., ILLYESNE-OTVOS M.
- Date : 1981
- Languages : Hungarian
- Source: Elelmez. Ip. - vol. 35 - n. 6
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