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雑誌日本食品低温保蔵学会誌
Volume number22(4)
Article貯蔵温度がパインアッ...

貯蔵温度がパインアップル果実の揮発性成分の生成に及ぼす影響

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貯蔵温度がパインアップル果実の揮発性成分の生成に及ぼす影響

Call No. (NDL)
Z18-1101
Bibliographic ID of National Diet Library
4088603
Material type
記事
Author
金子 勝芳ほか
Publisher
東京 : 日本食品低温保蔵学会 ; 1987-1996
Publication date
1996-11
Material Format
Digital
Journal name
日本食品低温保蔵学会誌 / 日本食品低温保蔵学会 編 22(4) 1996.11
Publication Page
p.199～204
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Summary, etc.：

Pineapples were stored at 10°C and 30°C, and the influence of temperature on synthesis of volatile compounds was examined. Volatile compounds of whole...

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Digital

Material Type
記事
Title
貯蔵温度がパインアップル果実の揮発性成分の生成に及ぼす影響
Author/Editor
金子 勝芳
大城 信雄
Author Heading
金子 勝芳
大城 信雄
Periodical title
日本食品低温保蔵学会誌 / 日本食品低温保蔵学会 編
No. or year of volume/issue
22(4) 1996.11
Volume
22
Issue
4
Pages
199～204
Publication date of volume/issue (W3CDTF)
1996-11