The effects of sodium, potassium, calcium and magnesium chlorides on the hardening of Japanese radish during preheating

被引：0

作者：

Kasai, M ^{[1
]}

Shimada, A ^{[1
]}

机构：

[1] Ochanomizu Univ, Sch Human Life & Environm Sci, Bunkyo Ku, Tokyo 1128610, Japan

来源：

8TH WORLD SALT SYMPOSIUM, VOLS 1 AND 2 | 2000年

关键词：

D O I：

暂无

中图分类号：

P5 [地质学];

学科分类号：

0709 ; 081803 ;

摘要：

引用

页码：1223 / 1224

页数：2

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