Art
J-GLOBAL ID：200902149428323560   Reference number：95A0711365

Carbon dioxide discharge and preservation of freshness of September cropping type broccoli.

9月どり作型ブロッコリーの二酸化炭素排出量と鮮度保持
Author (4)：
MATSUMOTO MICHIO

About MATSUMOTO MICHIO

(鳥取県食品加工研)

About 鳥取県食品加工研

, 
MATSUDA HIROTAKA

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(鳥取県食品加工研)

About 鳥取県食品加工研

, 
YAMASHITA AKIMICHI

About YAMASHITA AKIMICHI

(鳥取県食品加工研)

About 鳥取県食品加工研

, 
ARIFUKU ICHIRO

About ARIFUKU ICHIRO

(鳥取県食品加工研)

About 鳥取県食品加工研


Material：
鳥取県食品加工研究所研究報告

About 鳥取県食品加工研究所研究報告


Issue： 33  Page： 38-42  Publication year： 1995 
JST Material Number： Y0294A  ISSN： 0913-8021  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： JAPANESE (JA)
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food distribution

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,...
Semi thesaurus term：
Thesaurus term/Semi thesaurus term
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mesomountainous region

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

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Terms in the title (4)：
Terms in the title
Keywords automatically extracted from the title.
作型

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, 
ブロッコリー

About ブロッコリー

, 
二酸化炭素排出量

About 二酸化炭素排出量

, 
鮮度保持

About 鮮度保持


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