Simultaneous simulation of changes in the NaCl concentrations of Japanese radish and an aqueous solution during cooking

Publication date: Available online 16 April 2021Source: International Journal of Gastronomy and Food ScienceAuthor(s): S.A.T.O. Yoko, H.A.Y.A.S.H.I. Sayako, H.A.C.H.I.K.A.W.A. Risa, K.A.S.A.I. Midori
Source: International Journal of Gastronomy and Food Science - Category: Food Science Source Type: research