Journal of the Japanese Society of Agricultural Machinery and Food Engineers
Online ISSN : 2189-0765
Print ISSN : 2188-224X
ISSN-L : 2188-224X
MINI REVIEW
Techniques for Ensuring the Safety and Quality of Food and Agricultural Products (Part 10)
—Quantitative Evaluation Techniques for Degree of Freshness in Fresh Vegetables—
K. NAKANO
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Keywords: freshness evaluation, fresh vegetables, lipid peroxidation, stachyose
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2015 Volume 77 Issue 3 Pages 154-158

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