Art
J-GLOBAL ID：200902143746306099   Reference number：02A0156785

枝豆の鮮度保持法

Author (2)：
SATO KIICHI

About SATO KIICHI

(新潟県農総研 食品研セ)

About 新潟県農総研 食品研セ

, 
ARISAKA MASAMI

About ARISAKA MASAMI

(新潟県農総研 食品研セ)

About 新潟県農総研 食品研セ


Material：
新潟県農業総合研究所食品研究センター研究報告  (Report of the Food Research Institute Niigata Prefecture)

About 新潟県農業総合研究所食品研究センター研究報告


Issue： 35  Page： 7-12  Publication year： Mar. 31, 2001 
JST Material Number： Z0194A  ISSN： 1344-1604  CODEN： KHSSF4  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： JAPANESE (JA)
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*Glycine max

About Glycine max

,...
Semi thesaurus term：
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green soybean

About green soybean


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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 (2)：
Terms in the title
Keywords automatically extracted from the title.
枝豆

About 枝豆

, 
鮮度保持

About 鮮度保持


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