EFFECT OF SHORT-TERM HIGH CO2 TREATMENT ON FRESHNESS OF FRUITS AND VEGETABLES

被引：0
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作者：
HIGASHIO, H
MINAMIDE, T
OGATA, K
机构：
来源：
JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI | 1980年 / 27卷 / 04期
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中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
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页码：192 / 198
页数：7
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