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The Effect of Added L-Ascorbic Acid,and Sodium Chloride on the Change in Concentration of Some Volatiles in Pressurised Peach Homogenate during Storage
Bibliographic Information
- Other Title
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- Effect of Added L-Ascorbic Acid and Sod
- 高圧処理したモモ均質化物保存中の揮発性成分の変化に及ぼすL-アスコルビン酸および塩化ナトリウム添加物の影響
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Journal
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- 研究報告書 = Report of Toyo College of Food Technology and Toyo Institute of Food Technology / 東洋食品工業短期大学, 東洋食品研究所 [編]
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研究報告書 = Report of Toyo College of Food Technology and Toyo Institute of Food Technology / 東洋食品工業短期大学, 東洋食品研究所 [編] (22), 103-111, 1998
川西 : 東洋食品工業短期大学
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Details 詳細情報について
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- CRID
- 1520290885201862272
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- NII Article ID
- 40002660602
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- NII Book ID
- AN00170143
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- ISSN
- 05640296
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- NDL BIB ID
- 4571773
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- Text Lang
- en
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- NDL Source Classification
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- ZM2(科学技術--科学技術一般--大学・研究所・学会紀要)
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- Data Source
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- NDL Search
- CiNii Articles