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Analysis of Browning of Broiled Foods by Noncontact Techniques: A Case Study for Japanese Eggplant (Solanum Melongena) |
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| Authors: | Yvan Llave Kenji Takemori Mika Fukuoka Toshikazu Takemori Haruo Tomita Noboru Sakai |
| Affiliation: | 1. Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Japan;2. Osaka Gas Co., Ltd., Japan |
| Abstract: | |
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