Author:
KANEKO Kentaro,OTOGURO Chikao,ODAKE Sachiko,TSUJI Kyoko,AIDA Kuniko
Publisher
Japanese Society for Food Science and Technology
Reference21 articles.
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2. Kaneko, K., Ota, K., Kawano, K. and Maeda, Y. (1989a). Relationship between various parameters, especially organic acid content and picking time, on the processing of plums into Ume-zuke. Nippon Eiyo Syokuryo Gakkaishi, 42, 179-184 (in Japanese).
3. Kaneko, K., Tsuji, K., Sumino, T. and Maeda, Y. (1989b). Effect of anions on binding between calcium and pectic substances. Nippon Eiyo Shyokuryo Gakkaishi, 42, 391-395 (in Japanese).
4. Kaneko, K., Otoguro, C., Tsuji, K. and Maeda, Y. (1992). The effects of ashed egg shell and some specialized salt on the hardness and hardening mechanism of brined ume fruit. Nippon Shokuhin Kogyo Gakkaishi, 39, 1128-1134 (in Japanese).
5. Effect of Ashed Egg Shell and Various Hardeners on Hardness and Tissue Structure of Brined Ume Fruit.
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