A new freezing method using pre-dehydration by microwave-vacuum drying.
[In Japanese. / En japonais.]
Author(s) : TSURUTA T., HAMIDI N.
Type of article: Article
Details
- Original title: [In Japanese. / En japonais.]
- Record ID : 2009-0234
- Languages: Japanese
- Source: Transactions of the Japan Society of Refrigerating and Air Conditioning Engineers - vol. 25 - n. 3
- Publication date: 2008
Links
See other articles in this issue (3)
See the source
Indexing
-
Improved tuna canning technology: way forward.
- Author(s) : AVERNA S.
- Date : 2008/11
- Languages : English
- Source: Infofish int. - n. 6
View record
-
Development of low temperature storage technolo...
- Author(s) : TANIMURA Y.
- Date : 1996/04
- Languages : Japanese
- Source: Refrigeration - vol. 71 - n. 822
View record
-
Effect of dehydrofreezing on the quality of fro...
- Author(s) : UCHIUMI Y., SUZUKI T.
- Date : 2015
- Languages : English
- Source: Transactions of the Japan Society of Refrigerating and Air Conditioning Engineers - vol. 32 - n. 4
View record
-
COMPARISON OF DIFFERENT PROCESSES FOR THE CONCE...
- Author(s) : THIJSSEN H. A.
- Date : 1983
- Languages : German
- Source: Z. Lebensm.technol. Verfahrenstech. - vol. 34 - n. 7
View record
-
A response surface methodology approach to the ...
- Author(s) : KING V. A. E., ZALL R. R.
- Date : 1992
- Languages : English
- Source: Food Res. int. - vol. 25 - n. 1
View record