Development of Quality Control Technologies Based on Ice Crystal Morphology Formed in Frozen Foods - koreascholar

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Development of Quality Control Technologies Based on Ice Crystal Morphology Formed in Frozen Foods

Yasuyuki Sagara

언어ENG
URLhttps://db.koreascholar.com/Article/Detail/310089

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식품과 기계 (Food and Machinery)

제12권 제1호 (2015.12)
p.24

한국산업식품공학회 (Korean Society for Food Engineering)

저자

Yasuyuki Sagara(Professor Emeritus, The University of Tokyo Executive Director, FOOD KANSEI COMMUNICATIONS, CORP. (FKC))

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