Effects of High Pressurizing Process and Standing after Treatment on Hardness of Japanese Radish, and the Mechanism.
- 1 January 1992
- journal article
- Published by Japanese Society for Food Science and Technology in NIPPON SHOKUHIN KOGYO GAKKAISHI
- Vol. 39 (7) , 571-577
- https://doi.org/10.3136/nskkk1962.39.571
Abstract
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