Influence of Different Blanching Conditions on Changes in Several Quality Parameters and Physiological Properties of Carrot for Determination of Optimum Blanching Conditions
Released on J-STAGE: June 09, 2020 |
Volume 79
Issue 2
Pages 122-130
Takahiro ORIKASA, Shoji KOIDE, Minori SAWADA, Terutoshi SANKA, Kuniaki SASAKI, Takashi WATANABE, Yasumasa ANDO, Nobutaka NAKAMURA, Yoshiki MURAMATSU, Takeo SHIINA, Akio TAGAWA