Effect of High-Pressure-Freezing on Textural and Structural Quality of Frozen Agar Gel
スポンサーリンク
概要
著者
-
Teramoto A.
Dept. Of Nutritional Science Faculty Of Health And Welfare Sciene Okayama Prefectural University
-
EUCHIGAMI M.
Dept. of Nutritional Science, Faculty of Health and Welfare Sciene, Okayama Prefectural University
-
Euchigami M.
Dept. Of Nutritional Science Faculty Of Health And Welfare Sciene Okayama Prefectural University
-
Fuchigami M.
Dept. of Nutritional Science, Faculty of Health and Welfare Sciene, Okayama Prefectural University