Progressive Freeze-Concentration: a New Method for High-Quality Concentration of Liquid Food - koreascholar

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Progressive Freeze-Concentration: a New Method for High-Quality Concentration of Liquid Food KCI 등재

언어ENG
URLhttps://db.koreascholar.com/Article/Detail/286548

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산업식품공학 (Food Engineering Progress)

제5권 제3호 (2001.08)
pp.190-194

한국산업식품공학회 (Korean Society for Food Engineering)

키워드

freeze-concentration ice crystal partition constant concentration polarization model tube ice system

저자

Osato Miyawaki(Department of Applied Biological Chemistry, The University of Tokyo) Corresponding author

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