Art
J-GLOBAL ID：200902107565461282   Reference number：95A0507488

Change of physical properties, pectin composition and tissue of a vegetable by refrigerating process.

冷凍処理による野菜の物性,ペクチン組成,組織の変化
Author (1)：
FUCHIGAMI MICHIKO

About FUCHIGAMI MICHIKO

(岡山県大 保健福祉)

About 岡山県大 保健福祉


Material：
New Food Industry  (ニューフードインダストリー)

About New Food Industry


Volume： 37  Issue： 6  Page： 7-14  Publication year： Jun. 1995 
JST Material Number： F0354A  ISSN： 0547-0277  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： JAPANESE (JA)
Thesaurus term：
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All keywords is available on JDreamIII(charged).
On J-GLOBAL, this item will be available after more than half a year after the record posted. In addtion, medical articles require to login to MyJ-GLOBAL.
Daucus carota

About Daucus carota

,...
Semi thesaurus term：
Thesaurus term/Semi thesaurus term
Keywords indexed to the article.
All keywords is available on JDreamIII(charged).
On J-GLOBAL, this item will be available after more than half a year after the record posted. In addtion, medical articles require to login to MyJ-GLOBAL.
spray freezing

About spray freezing


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JST classification (1)：
JST classification
Category name(code) classified by JST.
Vegetables and processed vegetable products 
(FJ11020O)

About Vegetables and processed vegetable products

Terms in the title (6)：
Terms in the title
Keywords automatically extracted from the title.
冷凍処理

About 冷凍処理

, 
野菜

About 野菜

, 
物性

About 物性

, 
ペクチン

About ペクチン

, 
組成

About 組成

, 
組織

About 組織


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