Effect of Calcium-Compound Addition on the Physical Properties and Tissue Structure of Seasoned 'Umeboshi': Investigation of Actual Conditions of Commercially Prepared Products and Verification of Products Prepared in a Laboratory.
ODAKE, Sachiko, OTOGURO, Chikao, KANEKO, KentaroVolume:
5
Year:
1999
Journal:
Food Science and Technology Research
DOI:
10.3136/fstr.5.82
File:
PDF, 1.86 MB
1999