ShareQuality evaluation for frozen cooked rice based on ice crystal morphology.
[In Japanese. / En japonais.]
Author(s) : KONO S.
Type of article: Article
Details
- Original title: [In Japanese. / En japonais.]
- Record ID : 30013815
- Languages: Japanese
- Source: Refrigeration - vol. 89 - n. 1036
- Publication date: 2014/02
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Optimum storage temperature of frozen cooked ri...
- Author(s) : KONO S., KAWAMURA I., YAMAGAMI S., et al.
- Date : 2015/08
- Languages : English
- Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 56
- Formats : PDF
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- Author(s) : KONO S., TOBARI Y., ARAKI T., et al.
- Date : 2017/12
- Languages : English
- Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 84
- Formats : PDF
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- Date : 2006/11
- Languages : Russian
- Source: Proizv. Realiz. Morozenogo Bystrozamorozennyh Prod. - n. 6
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Lammfleischqualität unterschiedlicher Rassen. 1...
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- Languages : German
- Source: Fleischwirtschaft - vol. 91 - n. 11
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ANN modeling for optimum storage condition base...
- Author(s) : KONO S., KAWAMURA I., ARAKI T., et al.
- Date : 2016/05
- Languages : English
- Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 65
- Formats : PDF
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