A kinetic study of hardening and softening processes in vegetables during cooking

• KASAI M.

収録刊行物

• J. Japanese Society for Food Sci. an Technol.

  J. Japanese Society for Food Sci. an Technol. 41 933-941, 1994

詳細情報

• CRID: 1573950400119859968
• NII論文ID: 10018777118
• データソース種別:
  • CiNii Articles