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Journal of Home Economics of Japan
This study investigated the effects of vacuum packing on the semi-permeability of cell membranes and the effects of vacuum packing and subsequent cooking under a vacuum-packed condition on seasoning. Samples of Japanese radish were immersed in ₀.₅% NaCl solution either immediately after vacuum packing or after ₃ days of packing. There was no considerable increase in NaCl concentration in the Japanese radish, suggesting that vacuum packing had little or no effect on membrane semi-permeability.doi:10.11428/jhej.71.135 fatcat:tscozpavqfccnk4vtveejdhmem