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Publications by Takahisa MINAMIDE
Time-Temperature Tolerance for Keeping Quality of Fresh Fruits and Vegetables
journal of institute of cold chain
Polar Lipids Content and Their Fatty Acid Composition With Reference to Yellowing of Stored Spinach Leaves
Journal of the Japanese Society for Horticultural Science
Studies on Physiological and Chemical Properties and Postharvest Keeping Quality of Mushrooms. Part VI. Changes in the Contents of Free Amino Acids, Nucleotides, and Nucleic Acids and the Activities of Nucleic Acid-Degrading Enzymes, and Protease During Growth and Storage of Shii-Take Mushrooms.
journal of japanese institute of cold chain
Preventive Effect of Cold-Shock on Chilling Injury of Mume (Japanese Apricot, Prunus Mume SIEB. Et. ZUCC.) Fruits in Relation to Changes of Permeability and Fatty Acid Composition of Membrane
Journal of the Japanese Society for Horticultural Science
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Handbook of United States Standards for Grading and Marketing Fresh Fruits and Vegetables /
Shifts in Rail and Truck Transportation of Fresh Fruits and Vegetables /
Bacterial Communities Associated With the Surfaces of Fresh Fruits and Vegetables
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The Effect of Fluctuating Temperature on the Quality of Fruits and Vegetables During Low Temperature Storage
journal of institute of cold chain
Application of Acoustic Emission for Quality Evaluation of Fruits and Vegetables
Quality of Selected Fruits and Vegetables of North America
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Containers in Common Use for Selected Fresh Fruits and Vegetables Exported to Western Europe /
