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关键词
书目信息
页码
pp. 743-747
其它主题
Storage/ cooking; Qualite; Stockage/ cuisson; Almacenamiento/ coccion
语言
日本人
注释
Summaries (En, Ja)
类型
Summary
1990-08-15
AGRIS AP