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J-GLOBAL ID:200902280540820079   Reference number:09A0022775

生鮮ワカメの鮮度に与える酸素の影響

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Material:
Volume:Issue:Page: 297-302  Publication year: Dec. 15, 2008 
JST Material Number: L4409A  ISSN: 1345-7942  Document type: Article
Article type: 原著論文  Country of issue: Japan (JPN)  Language: JAPANESE (JA)
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Category name(code) classified by JST.
Marine algae(=seaweeds) 
Reference (20):
  • “Marine food sitology (Suisan Syokuhingaku) ”, M. Suyama, S. Kounosu ed., Kouseisya-Kouseikaku, Tokyo, Japan, 1996, p. 315.
  • S. Kimura; “Chemistry of change in food color (Syokuhin no hensyoku no kagaku) ”, S. Kimura, T. Nakamura, H. Kato ed., Kohrin, Tokyo, Japan, 1995, p. 187.
  • O. Katayama, M. Tajima; “Food color (Syokuhin to Iro) ”, Kohrin, Tokyo, Japan, 2003, p. 71.
  • T. Sato, T. Funaoka; Processing seaweed,(1) Study on keeping the freshness of wakame (Wakame no sendohojishiken)(in Japanese). Hokusuishi Geppou, 23, 45-61(1966).
  • N. Marutani, S. Tsuno; The green colouration and its preservation effect of naruto-hai-wakame (Undaria pinnatifida)(in Japanese). Koube Daigaku Kyouiku Gakubu Kenkyu Syuuroku, 52, 1-7(1974).
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