Effects of Far-infrared Irradiation and Lyophilization on the Contents of Carotenoids, Tissue Structure and Bacterial Counts of Carrot

Hideo NAMIKI, Kazuhiko NIINUMA, Mariko TAKEMURA, Reiko TOU, Masaru YANAGISAWA, Tatsuo HIRABAYASHI, Shin KIYOKAWA
1996 Shokuhin Eiseigaku Zasshi  
doi:10.3358/shokueishi.37.6_395 fatcat:hwhzlg627ffczfq5srp3eqo2fm