短期冷蔵におけるバレイショ成分の変化およびそれが高温加熱後のアクリルアミド生成量に及ぼす影響  [in Japanese] Change in chemical composition of potato tubers under short-term refrigeration and its effect on acrylamide level in chips after frying  [in Japanese]

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  • Report of the Hokkaido Branch, the Japanese Society of Breeding and Hokkaido Branch, the Crop Science Society of Japan

    Report of the Hokkaido Branch, the Japanese Society of Breeding and Hokkaido Branch, the Crop Science Society of Japan 44(0), 45-46, 2003

    Hokkaido Branch, the Japanese Society of Breeding and Hokkaido Branch, the Crop Science Society of Japan

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