The difference of quality and chemical components in komatsuna (Brassica campestris L. var.rapa rapifera group) for salad and cooking use and the changes of vitamin content during storage
1989
Takama, F. (Tokyo Univ. of Agriculture (Japan)) | Dewa, M. | Han, G.H.
AGROVOC Keywords
Bibliographic information
Volume
36
Issue
9
ISSN
0029-0394
Pagination
pp. 743-747
Other Subjects
Storage/ cooking; Qualite; Stockage/ cuisson; Almacenamiento/ coccion
Language
Japanese
Note
Summaries (En, Ja)
Type
Summary
1990-08-15
AGRIS AP
Data Provider
This bibliographic record has been provided by Agriculture, Forestry and Fisheries Research Information Technology Center
If you notice any incorrect information relating to this record, please contact us at [email protected]