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Studies on the Physiological and Chemical Changes in Shredded Cabbage, Part II. Effect of Air-exposure at Low Temperature on Microorganisms and Browning of Shredded Cabbage.
ABE, Kazuhiro, TAKAHASHI, Toru, CHACHIN, KazuoVolume:
21
Year:
1995
Journal:
journal of the japanese society for cold preservation of food
DOI:
10.5891/jafps1987.21.133
File:
PDF, 717 KB
1995