AN IMPROVEMENT ON REMOVING ASTRINGENCY IN PERSIMMON FRUITS BY CARBON DIOXIDE GAS
- Other title
- AMELIORATION PAR ELIMINATION DE L'ASTRINGENCE DES FRUITS DE KAKI PAR LE CO2 (fr)
- Author
- MATSUO T; SHINOHARA J; ITO S
DEP. HORTIC., KAGOSHIMA UNIV., KAGOSHIMA, JAP. - Source
- AGRIC. BIOL. CHEM.; JAP.; DA. 1976; VOL. 40; NO 1; PP. 215-217; BIBL. 11REF.
- Document type
- Article
- Language
- English
- Keyword (fr)
- KAKI TRAITEMENT PHYSIQUE PROPRIETE ORGANOLEPTIQUE FRUIT TECHNOLOGIE ALIMENTAIRE
- Keyword (en)
- FOOD SCIENCES
- Keyword (es)
- TECNOLOGIA
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- PASCAL7638011662
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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