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
Links
See other articles in this issue (2)
See the source
Indexing
-
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
View record
-
Low-temperature and frozen storage conditions f...
- Author(s) : HASHIMOTO R., ISHIKAWA C., IKEDA G., et al.
- Date : 2003/08/17
- Languages : English
- Source: 21st IIR International Congress of Refrigeration: Serving the Needs of Mankind.
- Formats : PDF
View record
-
Investigating the ice crystal morphology in fro...
- 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
View record
-
Effect of water ice-glazing on the quality of f...
- Author(s) : YANG S., HU Y., TAKAKI K., YU H., YUAN C.
- Date : 2021/11
- Languages : English
- Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 131
- Formats : PDF
View record
-
The interrelation between ice crystal size and ...
- Author(s) : SHIBA M., HOSHIBA H., LEE Y., SUZUKI T.
- Date : 2023/08/21
- Languages : English
- Source: Proceedings of the 26th IIR International Congress of Refrigeration: Paris , France, August 21-25, 2023.
- Formats : PDF
View record