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ArticleJ-GLOBAL ID:200902001952424279整理番号:89A0558225

生食用及び調理用小松菜の品質,成分の比較と貯蔵中のビタミン類の消長

The difference of quality and chemical components in Komatsuna (Brassica campestris L. var. rapa rapifera group) for salad and cooking use and the changes of vitamin content during storage.

著者:高間総子(東京農大 農)、出和守(東京農大 農)、GANG H H(東京農大 農)
資料名:日本食品工業学会誌 巻:36 号:9 ページ:743-747
発行年:1989年09月
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