ShareHistory and view of freeze-thaw infusion method.
[In Japanese. / En japonais.]
Author(s) : KAJIHARA H., SUGIOKA H., YANAI H.
Type of article: Article
Details
- Original title: [In Japanese. / En japonais.]
- Record ID : 30020079
- Languages: Japanese
- Source: Refrigeration - vol. 90 - n. 1055
- Publication date: 2015/09
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Indexing
- Themes: Freezing of foodstuffs
- Keywords: Food; Texture; Material; History; Enzyme; Freezing-thawing
-
Lysozyme and lipase alter unfrozen and frozen-t...
- Author(s) : KEST S. E. el-, MARTH E. H.
- Date : 1992/10
- Languages : English
- Source: Journal of Food Protection - vol. 55 - n. 10
View record
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Softening phenomenon in agricultural products a...
- Author(s) : NORITAKE-ANDO H.
- Date : 2012/08
- Languages : Japanese
- Source: Refrigeration - vol. 087 - n. 1018
View record
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Softening phenomenon in agricultural products a...
- Author(s) : ANDO H.
- Date : 2012/07
- Languages : Japanese
- Source: Refrigeration - vol. 087 - n. 1017
View record
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Effect of freezing and thawing on the quality o...
- Author(s) : TAGUBASE J. L., UENO S., YOSHIE Y., et al.
- Date : 2016/03
- Languages : English
- Source: Transactions of the Japan Society of Refrigerating and Air Conditioning Engineers - vol. 33 - n. 3
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Texture of frozen food.
- Author(s) : WANI K.
- Date : 1991
- Languages : Japanese
- Source: Trans. JAR - vol. 8 - n. 3
View record