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J-GLOBAL ID:200902103060231686   Reference number:96A0717607

On the Maintenance of Hardness of Ume Fruit Stored under Low Pressure with Hardeners.

減圧貯蔵したウメの硬度保持について
Author (4):
Material:
Volume:Issue:Page: 92-96  Publication year: May. 1996 
JST Material Number: L2827A  ISSN: 1341-7592  Document type: Article
Article type: 原著論文  Country of issue: Japan (JPN)  Language: ENGLISH (EN)
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JST classification (1):
JST classification
Category name(code) classified by JST.
Fruits and processed fruit products 
Reference (19):
  • Cook, G.M.W. and Stoddart, R.W. (Translated by Utsumi, K.) (1973). Saibo hyoso no toshitsu to kino. In “Shokubutsu Saibo Hyomen no Tansuikabutsu no Kino,” Gakkai Shuppan Senta, Tokyo, pp. 270-290 (in Japanese).
  • Gemma, H., Oogaki, C., Fukushima, M., Yamada, T. and Nose, Y. (1989). Preservation of some tropical fruits with an apparatus of low pressure storage for pratical use. Nippon Shokuhin Kogyo Gakkaishi, 36, 508-518 (in Japanese).
  • Iizuka, H. and Goto, S. (1980). Kobo no bunrui dotei ho. In “Baichi,” Tokyo Daigaku Shuppankai, Tokyo, pp. 138-139.
  • Kaneko, K. and Maeda. Y. (1984). On the relation of crisp palatability (“Hagire”) and pectin of pickles. Nippon Shokuhin Kogyo Gakkaishi, 31, 677-682 (in Japanese).
  • Kaneko, K., Ota, K., Sumino, T. and Maeda. Y. (1989). Effect of anions on binding between calcium and pectic substance. Nippon Eiyo Shokuryo Gakkaishi, 42, 391-395 (in Japanese).
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