Amanote Research
Register
Sign In
Discover open access scientific publications
Search, annotate, share and cite publications
Publications by Keiko TOKUOKA
6-Methoxymellein Levels in Fresh Carrots in Relation to the Sensory Quality.
NIPPON SHOKUHIN KOGYO GAKKAISHI
Temperature Rising Indicators Over 7 or 13.DEG.C. For Food.
NIPPON SHOKUHIN KOGYO GAKKAISHI
Related publications
The Impact of Environmental Prevention Measures for Quality of Fresh Carrots
Postharvest Quality of Fresh-Cut Carrots Packaged in Plastic Films Containing Silver Nanoparticles
Food and Bioprocess Technology
Industrial
Risk
Quality
Manufacturing Engineering
Reliability
Safety
Food Science
Process Chemistry
Technology
Effect of Carrot Puree Edible Films on Quality Preservation of Fresh-Cut Carrots
Irish Journal of Agricultural and Food Research
Ecology
Crop Science
Food Science
Animal Science
Zoology
Agronomy
Technological and Sensory Pork Quality in Relation to Muscle and Drip Loss Protein Profiles
European Food Research and Technology
Industrial
Biochemistry
Food Science
Manufacturing Engineering
Biotechnology
Chemistry
Production and Quality Evaluations of Processing Carrots
HortTechnology
Horticulture
House Dust Concentrations of Organophosphate Flame Retardants in Relation to Hormone Levels and Semen Quality Parameters
Environmental Health Perspectives
Mutagenesis
Public Health
Environmental
Health
Toxicology
Occupational Health
Note on the Relation of Rate of Respiration to Chemical Composition in Fresh Vegetables
Plant Physiology
Plant Science
Genetics
Physiology
Carrots, Not Sticks, Give Best 'Quality Assurance'
Nature
Multidisciplinary
Variation in Great Lakes Levels in Relation to Engineering Problems
Coastal Engineering Proceedings
