Yoko Sato

2PUBLICATIONS
0CO-AUTHORS
Field organic and low chemical input horticultureFood properties (incl. characteristics and health benefits)
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Publications (2)

|Aug 22, 2025
Analysis of Mass Transfer Process in Chinese Cabbage During Cooking With Consideration of Hindrance by Cuticle.

Shiori Mitsui, Yoko Sato

|Jul 23, 2024
Comparison between the sodium chloride content and labeled salt value of industrially prepared Japanese single dishes.

Yoko Sato, Kumiko Suzuki, Runa Inagaki

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